Description
A delightful Middle Eastern dish combining tender, spiced chicken thighs with fluffy basmati rice and chickpeas, all cooked together in one pan.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups basmati rice, rinsed and drained
- 3.5 cups chicken broth
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Optional garnish: lemon wedges and plain yogurt
Instructions
- Marinate the Chicken: Combine cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Massage into the chicken and marinate for at least 30 minutes.
- Brown the Chicken: Heat olive oil in a pot, sear marinated chicken thighs for 4-5 minutes on each side until golden brown, then set aside.
- Sauté Onions and Garlic: In the same pot, sauté onion and garlic until translucent, about 3-4 minutes.
- Toast the Rice: Add rinsed basmati rice, stir to coat with flavors, and sauté for 1-2 minutes.
- Cook Everything Together: Add chicken broth, bring to a boil, stir in chickpeas, and place chicken on top. Cover and simmer on low for about 20 minutes.
- Rest and Serve: Remove from heat, let sit covered for 5 minutes. Serve topped with parsley, lemon juice, and optional garnishes.
Notes
For maximum flavor, marinate the chicken longer. Use a long-grain rice if basmati is unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 150mg