Craving a cozy, flavorful dinner that's easy on the weeknight hustle? Look no further than Persian chicken with rice, a one-pot symphony of tender chicken thighs, fluffy basmati rice, and warm, fragrant spices. Every bite bursts with depth, offering a comforting escape to the vibrant spice markets of the Middle East.
Ingredients
Servings 4
- 2 teaspoons Jamie Geller Baharat
- ½ teaspoon Jamie Geller Sumac
- Kosher salt and freshly ground black pepper
- 6 boneless skinless chicken thighs
- 2 tablespoons oil divided
- 1 red onion sliced
- 1 ½ cups raw basmati rice
- 1 15-ounce can chickpeas, drained and rinsed
- ⅓ cup almonds roughly chopped
- ⅓ cup dried apricots roughly chopped (optional)
- 1 teaspoon preserved lemon spread lemon juice or Persian limes
- 1 cinnamon stick
- A few pieces of orange peel
- 3 cups chicken or vegetable broth or even water
Garnish
- cilantro
- pomegranate seeds
Harissa Tahini
- ¼ cup tahini
- 2 tablespoons harissa
- 2 tablespoons water
- 1 tablespoon lemon
Nutritional Facts
Nutrition Facts
Persian Chicken and Rice
Amount per Serving
Calories
712
% Daily Value*
Fat
25
g
38
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
12
g
Cholesterol
4
mg
1
%
Sodium
775
mg
34
%
Potassium
787
mg
22
%
Carbohydrates
104
g
35
%
Fiber
13
g
54
%
Sugar
15
g
17
%
Protein
22
g
44
%
Vitamin A
488
IU
10
%
Vitamin C
8
mg
10
%
Calcium
156
mg
16
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the baharat, sumac, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
- Add 1 tablespoon oil to a deep saute pan and heat over medium. Once hot add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned.
- Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add remaining oil to the pan and add onion. Sauté the onion for about 5 minutes, or until softened.
- Add uncooked rice to the pan and continue to sauté for 1-2 minutes more to toast the rice.
- Add chickpeas, almonds, apricots, preserved lemon, cinnamon stick and orange peels. Cover with broth and stir. Return chicken to pan over rice, place a lid on and turn the heat to medium-high.
- Bring to a boil then reduce and simmer on low for 20 minutes.
- Let it rest without lifting the lid for 5 minutes.
- Remove lid, fluff rice around chicken. Garnish with cilantro and pomegranate seeds and serve with harissa tahini.
- Prepare harissa tahini by mixing tahini with harissa, water and lemon to desired consistency.
