I really love when a dish comes together with a unique blend of herbs and spices that sets it well apart from the foods I’m used to having here in the states but which aren’t overly complex.
Having a husband and two children (currently 10 & 12 years old), you can imagine how pleased I was that everyone loved this spread. I paired it with a side of Ful Mudammas (Egyptian Fava Beans), hummus, kalamata olives and warm pita to go for the full effect, making a very well-rounded meal.
Adding to all of this the fact that it is a healthy, deeply nourishing dish, you can bet this one will be revisited in my own kitchen.
One Pot Middle-Eastern Chicken & Rice
For the Chicken
- 1 pound boneless, skinless chicken breasts cut in half to ensure they cook through
- 2 tbsp lemon juice
- 2 tbsp turmeric
- 1 tbsp cumin
- 1/2 tbsp curry
- 1 tbsp dried oregano
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp black pepper
For the Rice
- 2 tbsp olive oil divided
- 1 small onion finely chopped
- 1 clove garlic finely minced
- 1½ cups basmati rice organic and whole, no quick cook rice!
- 1½ cups organic chicken broth preferably homemade
- 1 cup water
- 1 tbsp dried oregano
- 1 tbsp turmeric powder
- 1 tsp cumin
- 1 tsp sea salt
- 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 extra virgin olive oil, salt, and pepper.