Juicy, spice-rubbed baked chicken leg quarters served over fragrant golden rice, topped with sweet raisins, shredded carrots, and toasted slivered almonds. This vibrant and comforting dish is packed with warm flavors and textures in every bite.

Why You’ll Love This Recipe

• Flavorful and aromatic: Warming spices like paprika, turmeric, and cumin infuse both the chicken and rice.
• Balanced textures: Crisp-skinned chicken, tender rice, sweet raisins, crunchy almonds—all in one bowl.
• One-pan-forward prep: The chicken bakes while you simmer the rice, making this efficient for weeknight dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

• chicken leg quarters
• olive oil
• tomato paste
• paprika
• garlic powder
• cumin
• turmeric
• salt and pepper

For the rice:

• basmati rice
• olive oil
• turmeric
• cinnamon
• ground cardamom
• chicken broth

Toppings:

• shredded carrots
• raisins
• toasted slivered almonds
• chopped parsley

Directions

1. Preheat the oven to 400 °F (200 °C) and line a baking tray with parchment.
2. In a bowl, combine olive oil, tomato paste, paprika, garlic powder, cumin, turmeric, salt, and pepper to create the marinade. Rub this mixture all over the chicken leg quarters.
3. Place the chicken on the prepared tray and bake for 35–40 minutes, until cooked through and the skin is crisp.
4. While the chicken bakes, rinse the basmati rice and drain thoroughly.
5. In a saucepan, heat olive oil and sauté turmeric, cinnamon, and cardamom for about 30 seconds, until fragrant.
6. Add rice to the pan, stir to coat in the spiced oil, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid absorbed.
7. Fluff the rice with a fork.
8. To serve, divide the golden rice among plates or bowls, top with a baked chicken leg quarter, then sprinkle with shredded carrots, raisins, toasted almonds, and chopped parsley.

Servings and timing

• Serves: 2–3 as a main course (adjust quantities as needed)
• Prep time: 10 minutes
• Cook time: 35–40 minutes for chicken, 15 minutes for rice
• Total time: Approximately 55 minutes

Variations

• Vegetable-packed rice: Stir in peas, diced bell pepper, or sautéed onions before adding broth.
• Spice-adjusted: Increase cumin and turmeric for deeper warmth, or add a pinch of cayenne for heat.
• Alternate nuts: Swap slivered almonds for chopped pistachios or toasted pine nuts.
• Chicken cut swap: Use bone‑in chicken thighs or breasts; adjust baking time to cook through.

storage/reheating

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 375 °F (190 °C) oven for 10–12 minutes to restore crisp skin, and rewarm rice on the stovetop or microwave with a splash of broth to refresh its texture.

FAQs

Can I use chicken thighs instead of leg quarters?

Yes—bone‑in thighs work well; reduce baking time by about 5–7 minutes depending on size.

Is it possible to cook this in a slow cooker?

You can simmer the chicken in a spiced broth, but you’ll miss out on crisp skin. For best results, crisp the chicken under a broiler after slow cooking.

Can I make the rice dairy‑free or vegan?

Substitute vegetable broth for chicken broth; the spices create plenty of flavor on their own.

What can I serve with this dish?

A simple green salad, steamed vegetables, or a cooling cucumber-yogurt sauce would complement well.

How do I toast almonds if I don’t have pre-toasted ones?

Place slivered almonds in a dry skillet over medium heat, stir frequently for 3–4 minutes until golden and aromatic. Cool before garnishing.

Can I batch-cook and freeze?

Yes—freeze chicken and rice separately for up to 2 months. Thaw and reheat thoroughly before serving.

Why does the rice sometimes stick?

Ensure you rinse and drain the rice well before cooking and use the correct rice-to-liquid ratio.

Can I use a rice cooker instead of stove-top?

Yes—add spices to oil, then rice and broth in the cooker. Follow the machine’s regular white‐rice setting.

What if my chicken is not crispy enough?

Place it under the broiler for 2–3 minutes after baking, watching closely to avoid burning.

Can I omit the raisins?

Yes—substitute dried cranberries or chopped apricots, or leave them out entirely for a less sweet profile.

Conclusion

Spiced Baked Chicken with Golden Rice & Toasted Almonds offers a delightful harmony of aroma, texture, and flavor. With minimal fuss, this dish brings a warming, balanced meal to the table—elevated enough for guests yet simple enough for a cozy family dinner.

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