Description
This recipe features tender chicken thighs marinated with aromatic spices, served over a fluffy bed of basmati rice.
Ingredients
Scale
- 1 pound Chicken Thighs
- 2 tablespoons Olive Oil
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 0 teaspoons Ground Turmeric
- 0 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- 0 teaspoons Black Pepper
- 1 cup Basmati Rice
- 3 cups Chicken Broth
- 1 can Chickpeas
- 1 medium Onion
- 3 cloves Garlic
- 0 cups Fresh Parsley
- 2 tablespoons Lemon Juice
Instructions
- In a small bowl, mix together ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
- Rub the spice mixture generously over the chicken thighs and marinate for at least 30 minutes.
- In a large pot, heat olive oil over medium heat. Add the chicken thighs and brown them for about 4-5 minutes on each side.
- In the same pot, add chopped onion and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.
- Stir in rinsed basmati rice, mixing it with the onion-garlic mixture. Toast the rice for 1-2 minutes.
- Pour in chicken broth and bring it to a boil. Add chickpeas and nestle the browned chicken thighs back into the pot.
- Cover the pot and reduce the heat to low. Allow it to simmer for 20 minutes.
- Turn off the heat and let the pot sit, covered, for 5 minutes.
- Fluff the rice with a fork, garnish with fresh parsley, and drizzle lemon juice over the top before serving.
Notes
- Opt for chicken thighs rather than breasts for tenderness.
- Vegetable broth can be used for a vegetarian option.
- Jasmine rice is an acceptable substitute but adjust cooking times.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg