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Prep Time:50 minsAdditional Time:45 minsTotal Time:1 hr 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:45 minsTotal Time:1 hr 35 minsServings:8Yield:8 servings
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil, divided8boneless, skinless chicken thighs (1 1/4-1 1/2 lbs. total), trimmed2largeonions, thinly sliced½teaspoonsalt, divided3clovesgarlic, minced2teaspoonsground turmeric1teaspoonpaprika1pinchGenerous pinch of saffron3cupsshredded cabbage (about 1/2 small head)4cupscooked brown rice, preferably basmati or jasmine¼cuplemon juice2tablespoonschopped fresh Italian parsley (Optional)1lemon, sliced (Optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil, divided
8boneless, skinless chicken thighs (1 1/4-1 1/2 lbs. total), trimmed
2largeonions, thinly sliced
½teaspoonsalt, divided
3clovesgarlic, minced
2teaspoonsground turmeric
1teaspoonpaprika
1pinchGenerous pinch of saffron
3cupsshredded cabbage (about 1/2 small head)
4cupscooked brown rice, preferably basmati or jasmine
¼cuplemon juice
2tablespoonschopped fresh Italian parsley (Optional)
1lemon, sliced (Optional)
DirectionsPreheat oven to 375 degrees F. Coat two 8-inch-square baking dishes or foil pans with cooking spray (see Tip).Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 4 chicken thighs, and cook, turning once, until both sides are lightly browned, about 4 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken thighs. Pour off all but about 1 Tbsp. fat from the pan.Add the remaining 1 Tbsp. oil and onions to the pan and sprinkle with 1/4 tsp. salt. Cook, stirring, until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, paprika, and saffron, if using; cook, stirring, for 2 minutes. Transfer the onions to a plate and set aside.Return the pan to medium-high heat and add cabbage. Cook, stirring, until wilted, about 3 minutes. Stir in rice, lemon juice, the remaining 1/4 tsp. salt, and half of the reserved onion. Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.Divide the rice mixture between the prepared baking dishes; nestle 4 of the reserved chicken thighs in each dish. Top each with half of the remaining cooked onions. Cover both dishes with foil. Label one and freeze for up to 1 month.Bake the remaining casserole, covered, for 30 minutes.Uncover and continue baking until a thermometer inserted in the thickest part of the chicken registers 165 degrees F and the onions are starting to brown around the edges, 5 to 10 minutes more. Garnish with parsley and lemon slices, if desired.TipsTip: Instead of freezing half, you can bake the full recipe in a 9x13-inch baking pan. In Step 6, bake, covered, for an additional 10 minutes.To make ahead: This double-batch recipe makes one meal for tonight and one to freeze for up to 1 month (see Step 5). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 6-7, adding an additional 10 minutes baking time once uncovered.Equipment: Two 8-inch-square baking dishes or foil pansOriginally appeared: Diabetic Living Magazine, Spring 2019
Directions
Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes or foil pans with cooking spray (see Tip).Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 4 chicken thighs, and cook, turning once, until both sides are lightly browned, about 4 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken thighs. Pour off all but about 1 Tbsp. fat from the pan.Add the remaining 1 Tbsp. oil and onions to the pan and sprinkle with 1/4 tsp. salt. Cook, stirring, until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, paprika, and saffron, if using; cook, stirring, for 2 minutes. Transfer the onions to a plate and set aside.Return the pan to medium-high heat and add cabbage. Cook, stirring, until wilted, about 3 minutes. Stir in rice, lemon juice, the remaining 1/4 tsp. salt, and half of the reserved onion. Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.Divide the rice mixture between the prepared baking dishes; nestle 4 of the reserved chicken thighs in each dish. Top each with half of the remaining cooked onions. Cover both dishes with foil. Label one and freeze for up to 1 month.Bake the remaining casserole, covered, for 30 minutes.Uncover and continue baking until a thermometer inserted in the thickest part of the chicken registers 165 degrees F and the onions are starting to brown around the edges, 5 to 10 minutes more. Garnish with parsley and lemon slices, if desired.TipsTip: Instead of freezing half, you can bake the full recipe in a 9x13-inch baking pan. In Step 6, bake, covered, for an additional 10 minutes.To make ahead: This double-batch recipe makes one meal for tonight and one to freeze for up to 1 month (see Step 5). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 6-7, adding an additional 10 minutes baking time once uncovered.Equipment: Two 8-inch-square baking dishes or foil pans
Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes or foil pans with cooking spray (see Tip).
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 4 chicken thighs, and cook, turning once, until both sides are lightly browned, about 4 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken thighs. Pour off all but about 1 Tbsp. fat from the pan.
Add the remaining 1 Tbsp. oil and onions to the pan and sprinkle with 1/4 tsp. salt. Cook, stirring, until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, paprika, and saffron, if using; cook, stirring, for 2 minutes. Transfer the onions to a plate and set aside.
Return the pan to medium-high heat and add cabbage. Cook, stirring, until wilted, about 3 minutes. Stir in rice, lemon juice, the remaining 1/4 tsp. salt, and half of the reserved onion. Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.
Divide the rice mixture between the prepared baking dishes; nestle 4 of the reserved chicken thighs in each dish. Top each with half of the remaining cooked onions. Cover both dishes with foil. Label one and freeze for up to 1 month.
Bake the remaining casserole, covered, for 30 minutes.
Uncover and continue baking until a thermometer inserted in the thickest part of the chicken registers 165 degrees F and the onions are starting to brown around the edges, 5 to 10 minutes more. Garnish with parsley and lemon slices, if desired.
Tips
Tip: Instead of freezing half, you can bake the full recipe in a 9x13-inch baking pan. In Step 6, bake, covered, for an additional 10 minutes.
To make ahead: This double-batch recipe makes one meal for tonight and one to freeze for up to 1 month (see Step 5). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 6-7, adding an additional 10 minutes baking time once uncovered.
Equipment: Two 8-inch-square baking dishes or foil pans
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)274Calories10gFat29gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
