One Pot Chicken and Rice with Lemon and Chickpeas
A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Servings: 4 servings
Calories: 786kcal
Cost: $10
Ingredients
- 2 pounds chicken thighs skin on and bone in
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon sumac
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- ½ teaspoon cumin
- ½ teaspoon allspice
- 1 lemon zested and sliced thinly
- Olive oil for drizzling
- 1 small shallot diced
- 2 garlic cloves finely chopped
- 1 cup uncooked basmati rice
- 15 ounce can chickpeas drained and rinsed
- 2 cups chicken broth
- Fresh parsley chopped, for garnish
Instructions
- Pre heat the oven to 400 degrees Fahrenheit.
- In a small bowl, add all of the spices, lemon zest and salt and pepper and stir to combine.
- Dry the chicken thighs very well with paper towels and season the chicken with the spice and lemon zest mixture, making sure all the chicken is generously and evenly coated all over.
- Bring a wide dutch oven or pan to medium heat and drizzle with olive oil. Sear the chicken, skin side down until deeply golden brown, about 3-4 minutes, then flip over and sear the other side for another 2 minutes.
- Once done, remove chicken from the pan and reserve to a plate.
- In the same pan, add the chopped shallots and saute until caramelized and softened for about 2-3 minutes, then add the chopped garlic and saute for another 1-2 minutes until fragrant.
- Add the basmati rice and saute the rice in the residual fat, so all of the grains are lightly coated with the flavored oil. Add the drained chickpeas and toss together for another minute.
- Nestle the chicken thighs into the rice and chickpea mixture, skin side up and pour the chicken stock around the chicken. Scatter the lemon slices on top of the chicken.
- Turn off heat and cover the pot. Then place it into the oven and cook for 20 minutes. Then remove the cover and continue cooking for additional 10 minutes. until the liquid has absorbed and chicken is cooked through.
- Once done, remove the chicken from oven and garnish everything with fresh chopped parsley.
Notes
Take the time to sear the chicken skin and render the fat to use in sautéing the aromatics and rice.
Rinse the basmati rice a few times until the water runs clear. This produces a lighter and airier result once the rice is cooked.
Nutrition
Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg