A flavorful and easy-to-make baked chicken and rice dish, perfect for a family dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Toast the pine nuts in an ovenproof casserole dish over medium heat until golden, then set aside.
Keep stirring the nuts to prevent burning.
Heat the olive oil in the same casserole dish and sauté the diced red onion with the turmeric until softened.
Use medium heat to avoid burning the spices.
Add the chicken thighs to the dish and cook until browned on all sides.
Ensure the chicken is evenly browned for better flavor.
Stir in the rice, raisins, and chicken stock. Bring to a boil.
Stir well to distribute the ingredients evenly.
Cover the dish with a lid and bake in the oven for 25 minutes, checking halfway to ensure it doesn't dry out.
Add a splash of stock if the dish looks dry.
Remove from the oven, season to taste, and stir in the toasted pine nuts.
Taste and adjust seasoning before serving.
Garnish with fresh coriander leaves and serve warm.
Serve immediately for the best flavor and texture.
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