Mediterranean Chicken Thighs with Basmati Rice

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

2 1/2 pounds bone-in chicken thigh (about 6 thighs)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon sweet paprika

3/4 teaspoon ground cinnamon

1/8 teaspoon ground black pepper

2 tablespoons olive oil

1 medium yellow onion, halved and sliced

1 orange bell pepper, seeded and sliced into thin strips

1 medium zucchini, cut into 1-inch pieces

1 1/2 cups uncooked basmati rice

1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup

10 cherry tomatoes, halved

3 teaspoons chopped fresh parsley

3 tablespoons chopped fresh cilantro

Directions

Heat the oven to 350 degrees

With kitchen scissors, trim the fat and extra skin from the chicken

Set the chicken aside on a plate

In a small bowl, stir the ground coriander, turmeric, smoked paprika, sweet paprika and black pepper together until blended

Season with salt to taste

In a 4-to 6-quart Dutch oven with a lid over medium-high heat, heat the oil

Add the onion, bell pepper, and zucchini to the pan

Cook, stirring often, for 4 to 5 minutes, or until the vegetables soften and lightly caramelize

Add the spice mixture and cook and stir for 1 minute more, or until fragrant

Add the rice and stir to coat it with the spices

Stir in the stock, Campbell’s® Condensed Cream of Chicken Soup, and cherry tomatoes

Bring to a simmer

Place the chicken on top of the rice

Season with salt and pepper (optional)

Cover the pot and bake for 60 to 70 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 165 degrees and the rice absorbs the liquid

Remove the pot from the oven and remove the lid

Set an oven rack 12 inches below the broiler element and turn on the broiler

Return the pot to the oven and broil for 2 or 3 minutes, watching carefully, until the chicken browns and the rice is crispy at the edges

Sprinkle the chicken with some of the chopped herbs and set the rest out in small bowls for serving

Nutrition

• Serving Size: servings
• Calories: 740cal
• Total Fat: 289
• Saturated Fat: 32.1g
• Cholesterol: 7.8g
• Sodium: 0.1g
• Total Carbohydrate: 5.26g
• Dietary Fiber: 119mcg
• Protein: 53.3mg