Indian-Spiced Chicken & Wild Rice Recipe | Authentic Flavors

INGREDIENTS

3/4 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 4 boneless skinless chicken breast halves (about 1-1/2 pounds) 1‑1/4 cups chicken broth 1 cup water 3/4 cup wild rice 2 tablespoons olive oil, divided 1 onion, chopped 2 carrots sliced 1 red bell pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1/4 cup sliced almonds

PREPARATION:

1. Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken breasts. Place chicken on plate; cover and refrigerate at least 30 minutes or up to 3 hours.
2. Meanwhile, bring chicken broth and water to a boil in large saucepan. Stir in wild rice. Cover; reduce heat to low. Cook about 45 minutes or until rice is almost tender.
3. When rice is almost done, preheat oven to 350°F. Coat 13X9-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and brown on both sides; set aside.
4. Add remaining 1 tablespoon oil to same skillet. Cook and stir onion, carrots, bell pepper, celery and garlic 5 to 10 minutes or until crisp-tender.
5. Stir vegetables into cooked rice in saucepan. Spread rice-vegetable mixture in prepared baking dish. Top with chicken breasts; sprinkle with almonds. Cover tightly with foil; bake 30 minutes or until chicken is no longer pink in center and rice is tender.

This recipe appears in: Middle Eastern