Skillet Chicken and Rice with Chickpeas
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 persons
Ingredients:
For Marinade:
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon cardamom powder
1 teaspoon cumin powder
1 teaspoon marjoram
1 tablespoon garlic paste
1 tablespoon coriander powder- freshly ground
Kosher Salt to taste
1 lemon juiced
For Chicken and Rice:
2 lbs chicken thighs with bones, skin on
2 tablespoon oil
1 large onion chopped
4 garlic cloves chopped
1 1/2 cups rice
3 1/2 cups chicken stock
1 teaspoon salt
1 teaspoon cardamon powder
2 cinnamon sticks
1 can chickpeas
1/4 cup raisins
Cilantro roughly chopped
Parsley leaves , roughly chopped
Instructions:
Preheat oven to 350 degrees Fahrenheit
Mix the marinade ingredients together and apply on the chicken, covering both sides and going inside the skin. Marinate for at least 1 hour or overnight.
Heat oil in a large skillet over medium high heat. Add the chicken, skin side down and cook for 5 minutes on each side or until light golden brown. Remove and keep aside.
Scrape off excess black bits stuck to the pan and discard along with excess oil (but leave some to cook the onion).
Add garlic and onion. Cook for a few minutes until translucent & fragrant.
Add rice and stir so the grains are coated in oil and become a bit translucent. Add in the chickpeas and also the rest of the spices.
Nestle the chicken pieces in the rice and pour the stock on top. Chicken should be half submerged.
Bring to simmer, then place a lid on (or cover with foil) and transfer to oven. Bake for 35/45 minutes until rice is cooked.
Serve, garnished with a mix of cilantro and parsley.
Accompaniments:
Raita - mix yogurt with salt, black pepper, a little bit of garlic and lemon juice. Whisk well and serve alongside the Chicken Rice.
Kachumbar - finely chop cucumber +radishes+onions+tomatoes+cilantro+parsley. Add lemon juice, salt & black pepper. Great accompaniment to the recipe above !
