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Spiced Baked Chicken with Golden Rice & Toasted Almonds

Juicy, spice-marinated baked chicken leg quarters served over aromatic golden rice, complemented by raisins, shredded carrots, toasted almonds, and fresh parsley. A vibrant, flavorful, and satisfying meal.

Ingredients

Scale
  • 2 chicken leg quarters
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 cups chicken broth
  • 1/3 cup shredded carrots
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a bowl, mix olive oil, tomato paste, paprika, garlic powder, cumin, turmeric, salt, and pepper to form a marinade.
  3. Rub the marinade all over the chicken leg quarters and place them on the prepared tray.
  4. Bake for 35–40 minutes or until chicken is fully cooked and skin is crisp.
  5. Rinse the basmati rice and drain well.
  6. In a saucepan, heat olive oil and sauté turmeric, cinnamon, and cardamom for 30 seconds.
  7. Add the rice, stir to coat in spices, then pour in chicken broth.
  8. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  9. Fluff rice with a fork and assemble bowls with the golden rice as a base.
  10. Top each bowl with a baked chicken leg quarter, shredded carrots, raisins, toasted almonds, and chopped parsley.

Notes

  • Use boneless thighs or breasts for a quicker-cooking version.
  • Substitute vegetable broth to make the rice vegetarian-friendly.
  • Soak raisins in warm water for 5 minutes to plump them before using.

Nutrition

Keywords: spiced chicken, golden rice, Middle Eastern bowl, baked chicken with rice, toasted almonds