Middle Eastern Chicken with Rice

This is a tasty flavorful dish that is easily made in one pan. The Mediterranean flavor provides

Middle Eastern Chicken with Rice, flavorful, and delicious

this dish with the just the right amount of kick that can spice up your week. Tasty and healthy, what more can you wish for in one dish?

TOTAL TIME:         60 minutes

Prep time:                    15 minutes (prep while rice soaks)

Marinating:                  20 minutes     

Cooking time:             40 minutes      

CUISINE:                  Middle Eastern

Course:                        Dinner

Guests:                        4

INGREDIENTS

Spice Mixture

·        1 tsp ground allspice, ½ teaspoon for later

·        black pepper

·        ¼ tsp ground green cardamom

·        1/4 tsp ground turmeric more for later

Chicken and Rice

·        4 boneless skinless chicken breasts, cut in half- vertical, or thighs

·        Kosher salt

·        1 tablespoon olive oil

·        ½ cup chopped red onion

·        3/4 frozen pea/carrot

·        ½ can of chickpeas, drained and rinsed

·        1/2 cup Basmati rice, 

·        1/2 cinnamon sticks, broke into half

·        1 dry bay leaf

·        2 cups low-sodium chicken broth, boiling

Dinner Guests:            4 (if cooking for fewer, cut down on the chicken and rice used

INGREDIENTS

Spice Mixture

·        3 tsp ground allspice, ½ teaspoon for later

·        1 tsp black pepper

·        ½ tsp ground green cardamom, then 1/4 teaspoon for later

·        1/2 tsp ground turmeric more for later

Chicken and Rice

·        4 boneless skinless chicken breasts, cut in half- vertical, or thighs

·        Kosher salt

·        1 tablespoon olive oil

·        ½ cup chopped red onion

·        1 cup frozen pea/carrot combination

·        1 16 oz can of chickpeas, drained and rinsed

·        1 cup Basmati rice 

·        1/2 cinnamon sticks, broke into half

·        1 dry bay leaf

·        2 cups low-sodium chicken broth, boiling

INSTRUCTIONS

1.      Rice: Rinse the rice and soak in water for 15 to 20 minutes.

2.      Spices: Mix spices together in a small bowl and set aside. The ½ teaspoon extra of the allspice and cardamon will be used in the final steps of cooking.

3.      Chicken: Pat chicken dry. Season with salt and pepper and dip into the spice mixture making sure chicken is well covered with spice mixture. Set aside for about 20 minutes.

4.      Cooking: In a large skillet with a lid, heat 3 tbsp olive oil over medium-high until it’s shimmering. Do not allow the oil to begin to smoke. Place the chicken in pan and cook for about 3 minutes. Turnover and cook other side for an additional 3-4 minutes. Remove from pan and put on a plate. Set aside

5.      Carrots/Peas: In the same pan, add onions, carrots, and frozen peas. Sauté until the peas are defrosted and the carrots are cooked through.

6.      Rice: Drain rice then add to the pan along with the chickpeas. Season with salt and pepper, mix well. Cook for about 2 minutes.

7.      Spice Mixture: Add ½ tsp all spice and ½ teaspoon of cardamon. Stir to combine.

8.      Chicken Broth: Add 2 cups of chicken broth to the pan. Bring to boil.

9.      Nestle the chicken in the rice mixture, making sure it’s covered with the rice. Add the cinnamon sticks, bay leaf, bring to a boil.

10.  Reduce heat and cover the pan with a lid and cook for 20 minutes or until fully cooked. (Stirring occasionally making sure the rice doesn’t stick to the pan.)

11.  Serve: Remove from the heat, place in your favorite serving dish, and decorate with parsley.

12.  Enjoy