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Middle Eastern Chicken and Rice

Middle Eastern-Spiced Chicken and Rice

Kurt
Chicken and Rice is a classic dish. We've used Middle Eastern spices to give it an international flair!
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Oven Temp 375°F
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Middle Eastern
Method Oven, Stovetop
Servings 6
Calories 377 kcal

Special Equipment Needed

  • 1 large skillet

Ingredients
 

For the Chicken

  • 4-6 chicken thighs skin on, bone in
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon olive oil

For the Rice

  • 1 small onion finely chopped
  • 2 cloves garlic finely minced
  • 1 ½ cups basmati rice
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 ½ cups chicken broth
  • 1 cup water
  • 1 teaspoon salt

Instructions
 

Make the Chicken

  • Combine the chicken and all the ingredients for the chicken in a large bowl or resealable bag and marinate for at least 30 minutes.
    4-6 chicken thighs, 4 cloves garlic, 2 tablespoons lemon juice, 1 teaspoon ground black pepper, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon salt, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon olive oil
  • Preheat the oven to 375°F.
  • Put the chicken in a large oven safe skillet over medium high heat, skin side down. Cook until golden brown, 3 to 5 minutes.
  • Flip the chicken over and cook the other side until golden brown, 3 to 5 minutes. Remove the chicken and set aside.

Make the Rice

  • Add the onions to the pan and sauté until they become translucent, 3 to 5 minutes.
    1 small onion
  • Add the garlic, rice, turmeric, and cumin and sauté for about 1 minute, until the rice just starts to turn golden.
    2 cloves garlic, 1 ½ cups basmati rice, 1 tablespoon ground turmeric, 1 teaspoon ground cumin
  • Add the chicken broth, water, and salt and bring to a simmer. Put the cooked chicken thighs on top of the rice and liquid. Once the liquid has begun to simmer, cover with a lid, and transfer to the oven.
    1 ½ cups chicken broth, 1 cup water, 1 teaspoon salt
  • Bake for 30 minutes. Remove the lid and continue to bake for 15 minutes, until all the liquid has been absorbed.
  • Remove the pan from the oven and let it sit for 10 minutes before serving.
  • Garnish with chopped parsley or mint, and serve with sumac and lemon or lime wedges.

Nutrition Estimate

Calories: 377kcalCarbohydrates: 41gProtein: 17gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 75mgSodium: 864mgPotassium: 302mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 5mgCalcium: 42mgIron: 2mg

INSPIRED BY

http://www.evseats.com/one-pot-middle-eastern-chicken-rice/

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

Did you make this?Please tell us how it came out!