I said I would post pictures of the Reservation Style Chicken once I made it. Well, I
finally made it, so here are the pictures. And I'll post the recipe under it too, so that no one has to go back into the archives and dig it up. Now with the onions, I didn't do as much, and I diced them and sauteed (sp?) them in the oil.
![USEIT.JPG](./download/file.php?id=63&sid=2b9216b5220123c9f1372339e8577480)
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![USEIT2.JPG](./download/file.php?id=64&sid=2b9216b5220123c9f1372339e8577480)
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2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon cooking oil or olive oil
2 cups cooked brown rice
nonstick spray coating
2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks),skinned
1 8 ounce carton plain low fat yogurt
2 tablespoons all purpose flour
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 cup chopped green or sweet red pepper
2 medium tomatoes, seeded and coarsely chopped
parsley sprigs
In a large skillet cook onion and garlic in hot oil till onion is tender but not brown. Stir in cooked brown rice. Spray a 12 x 7 1/2 x 2 inch baking dish with nonstick spray coating. Spread rice mixture in baking dish. Arrange chicken pieces atop rice. In a mixing bowl stir together yogurt, flour, cumin, ginger, and 1/2
teaspoon salt. Stir in chopped green or sweet red pepper. Spoon over chicken in dish.Bake, covered, in a 350º oven for 50 to 60 minutes or till chicken is tender.
Serve with chopped tomatoes. Garnish with parsley.