60 min · 1 serving · @Halfghan Kitchen
Middle Eastern Chicken and Rice
One-pot basmati rice with onion, cherry tomatoes and warm spices, baked under lemony turmeric-cumin marinated chicken thighs until fluffy and fragrant.
Nutrition per serving
- 535 kcal
- 39 g protein
- 61 g carbs
- 15 g fat
Ingredients
- 1 ½ boneless skinless chicken thighs (about 165 g)
- 2 ¼ tsp lemon juice (marinade)
- ¾ tsp white vinegar
- ½ tsp turmeric, divided
- ¼ tsp curry powder
- ½ tsp cumin, divided
- ½ tsp dried oregano
- ¼ tsp cardamom, divided
- 2 pinches nutmeg, divided
- ½ tsp minced garlic, divided
- Salt and pepper to taste
- 1 ½ tsp olive oil
- ¼ large onion, chopped
- 37 g cherry tomatoes, halved
- 70 g basmati rice
- 90 ml chicken broth
- 1 ½ tsp lemon juice (rice)
Steps
- Mix the marinade lemon juice, vinegar, half the turmeric, curry powder, half the cumin, oregano, half the cardamom, a pinch of nutmeg, half the garlic, salt and pepper, coat the chicken and marinate for 1 hour while the rice soaks in warm water.
- Brown the chicken thighs in the olive oil in an ovenproof pot and set aside.
- Sauté the onion, then add the tomatoes, remaining garlic and drained rice and cook for a couple of minutes.
- Stir in the broth, rice lemon juice and the remaining turmeric, cumin, cardamom and nutmeg, set the chicken on top and bring to a simmer.
- Cover and bake at 190°C for 30 minutes, then uncover and bake 15 minutes more.
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