Heat oven to 400° F.
In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the pepper. Cook 5 minutes per side. Remove to a plate.
Add onion to Dutch oven and cook 3 minutes over medium-high heat, stirring to loosen any browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chick peas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.
Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400° F for 20 minutes until liquid is absorbed and rice is tender.
Sprinkle with cilantro and serve.
