Description
A quick and easy flavor-packed dinner made entirely in one pot, perfect for any weeknight.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups basmati rice, rinsed and drained
- 3.5 cups chicken broth
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Optional garnish: lemon wedges and plain yogurt
Instructions
- Marinate the chicken thighs with the spice mixture and let sit for 30 minutes.
- Brown the marinated chicken thighs in olive oil for 4-5 minutes per side.
- Sauté the chopped onion and garlic until soft and translucent.
- Add the rinsed basmati rice and toast for 1-2 minutes.
- Pour in chicken broth, stir in chickpeas, and lay the browned chicken on top.
- Cover and simmer on low for about 20 minutes.
- Let it rest covered for 5 minutes after cooking.
- Sprinkle parsley and drizzle lemon juice before serving. Garnish with lemon wedges and yogurt if desired.
Notes
Feel free to customize with different proteins or vegetables based on what you have on hand.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg