Fancy Weeknight Chicken and Rice Bake

Fancy Weeknight Chicken and Rice Bake

Chicken:

• 4 boneless skinless chicken thighs

• 1 teaspoons salt

• 1 teaspoon pepper

• 1 1/2 teaspoons turmeric

• 1 teaspoon In Emily’s Kitchen Signature Spice

• 2 tablespoons olive oil

• 1 tablespoon champagne vinegar

Rice:

• 2 cups chicken broth

• 1 cup white rice

• 2 tablespoons chopped cilantro

• 1 tablespoon butter

• 1 teaspoon salt

Topping:

• 1/4 cup Castelvetrano olives cut in half

• 2 tablespoons chopped cilantro

• 2 tablespoons chopped parsley

• 1/2 teaspoon salt

• 1 teaspoon champagne vinegar

• 1 teaspoon olive oil

1. In a medium bowl mix together the chicken, salt, pepper, IEK Signature Spice, turmeric, champagne vinegar and olive oil. Set aside.

2. Using a tagine or a large cast iron skillet add in 1 cup of rice, 2 cups of chicken broth, the chopped cilantro, butter and salt.

3. Add the chicken directly into tagine or cast iron with the rice mixture. Pour the remaining sauce in the bowl onto the chicken.

4. Cover with the tagine cover or if using a cast iron skillet cover with aluminum foil.

5. Pop into the oven at 450º for 45 minutes.

Meanwhile, mix together the topping ingredients.

1. After 45 minutes, pull your fancy chicken bake out of the oven and top with your yummy topping. Serve in a big bowl and enjoy!

With love + salt, Em