High-Protein Crispy Chicken & Rice Skillet Casserole

Instructions

1. 1
   Preheat oven to 350°F. Stir 1½ teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon salt and ½ teaspoon turmeric in a small bowl until combined.
2. 2
   Heat 2 tablespoons oil in a large cast-iron skillet over medium heat until shimmering. Sprinkle 4 chicken thighs with 2¾ teaspoons of the spice mixture. Add the chicken to the skillet, skin-side down; cook, undisturbed, until the skin is golden brown and releases easily from the pan, 8 to 10 minutes. Flip and cook until the second side is lightly browned, 1 to 2 minutes more. Transfer to a plate.
3. 3
   Add chopped onion, chopped bell pepper and minced garlic to the drippings in the skillet. Cook over medium heat, stirring often, until softened, about 5 minutes. Stir in 2 packages rice, ¾ cup water and ¾ teaspoon of the spice mixture; spread in an even layer. Arrange the chicken, skin-side up, over the rice mixture. Transfer the skillet to the oven; bake until bubbling around the edges and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 15 minutes. Let stand for 5 minutes.
4. 4
   Meanwhile, whisk 2 tablespoons tahini, the remaining 1 tablespoon water and the remaining ½ teaspoon spice mixture in a small bowl until smooth. Drizzle over the chicken and rice. Recipe developed by Jasmine Smith

Nutrition per serving, approximate