Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
1 cup cooked rice or couscous
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 cup shredded mozzarella or cheddar cheese
Fresh parsley or cilantro, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

Season Chicken:
In a large bowl, toss chicken pieces with olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, cayenne pepper (if using), salt, and pepper until well coated.

Assemble Casserole:
Spread cooked rice or couscous evenly in the bottom of the casserole dish. Layer seasoned chicken on top, then add cherry tomatoes and sliced red onion evenly over the chicken.

Bake:
Cover casserole with foil and bake for 30 minutes. Remove foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10–15 minutes, until chicken is cooked through and cheese is melted and bubbly.

Garnish and Serve:
Sprinkle chopped parsley or cilantro over the casserole. Serve warm with lemon wedges on the side.