Indian Spiced Chicken Bake

1 TBSP canola oil
2 lbs chicken thighs
1/2 tsp black pepper
1/4 c. dried diced onions
4 cloves garlic, minced
1 TBSP curry powder
1 TBSP ginger, chopped
3 c. chicken broth
1 can garbanzo beans, drained & rinsed
1 can diced tomatoes
1/2 tsp red pepper flakes
1/2 tsp salt
1 1/2 cups white rice

Heat oven to 400. While the oven is preheating, warm oil in large frying pan over medium heat. Add chicken, and sprinkle with black pepper, cooking for 5-7 minutes on each side. The chicken does not have to be fully cooked. Remove chicken and set aside. Add dried onion to frying pan, and saute for 3 minutes. Then add garlic, curry powder, and ginger. Cook for 3 minutes. Stir in chicken broth, garbanzo beans, tomatoes (not drained), red pepper flakes, salt, and 1/4 tsp black pepper. Bring to a light boil, then stir in rice. In a 13×9 inch pan, spray with non-stick spray. Pour in rice/broth mixture. Place chicken on top of the rice in the pan. Cook in the oven for 40-45 minutes, until the rice is done and the liquid is absorbed. Serve with Naan & Enjoy!


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