One Pot Middle Eastern Chicken And Rice
IngredientsFor the Chicken
- 5 skin on bone in chicken thighs
- 2 tbsp of lemon juice
- 2 tbsp of turmeric
- 1 tbsp of cumin
- ½ tbsp of curry
- 1 tbsp dried oregano
- 4 garlic cloves minced
- 1 tsp of salt
- 1 tsp of black pepper
For the Rice
- 2 tbsp olive oil divided
- 1 small onion finely chopped
- 1 clove of garlic finely minced
- 1½ cups basmati rice
- 1½ cups chicken broth
- 1 cup water
- 1 tbsp dried oregano
- 1 tbsp of turmeric
- 1 tsp of cumin
- 1 tsp salt
Instructions
- Combine the chicken and all the ingredients for the chicken in a large resealable bag and let marinade for at least 30 minutes (preferably over night for more flavor).
- Preheat the oven to 375 degrees.
- In a large oven safe skillet heat 1 tbsp of olive oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes) then flip over and cook the other side until golden brown (another 3-5 minutes).
- Remove the chicken and set aside.
- Remove any black or burnt bits from the pan and add another tablespoon of olive oil to the pan over medium high heat.
- Add the onions to the skillet with the oregano turmeric and cumin. Saute until the onions become translucent.
- Add the garlic and basmati rice and saute for 1 minute just until the rice begins to turn golden.
- Add the chicken broth water and salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice and liquid. Once the liquid has begun to simmer cover with a lid and transfer to the oven to continue cooking.
- Bake in the oven for 30 minutes. After 30 minutes remove the lid and continue to bake for an additional 15 minutes until all the liquid has been absorbed.
- Remove from the oven and let sit for 10 minutes before serving. Garnish with grilled lemon slice and fresh parsley.
- Serve as is or with Greek yogurt and fresh kale that has been massaged with olive oil salt and pepper.
This article and recipe adapted from this site
