Adapted from Recipe Tin Eats
- 1 large garlic clove, minced
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional — I will omit next time)
- 1/2 tsp salt
- Black pepper
- 3 tbsp lemon juice (from 1 lemon)
- 5 chicken thigh fillets, bone in, skin on (~ 2 lbs / 1 kg)
- 1/2 tbsp olive oil
- 1 small onion , finely diced
- 2 garlic cloves , minced
- 1 1/2 cups long grain rice, uncooked (I used Jasmine)
- 1 1/2 cups chicken broth (or water)
- 2 cups water
- 3/4 – 1 tsp salt
- Black pepper
- 1 1/2 tsp cardamon powder
- 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
- 400g (14oz) can chickpeas , drained
- Yoghurt (plain)
- Cilantro leaves, coarsely chopped
- Preheat oven to 180C/350F.
- Mix the spice rub ingredients together in a small bowl. Slather onto the chicken, covering both sides. Marinate for at least 1 hour (up to 24 hours).
- During this time, we prepped the rest of the ingredients. Mince the garlic, dice the onion, fancy up the yogurt garnish with lemon + garlic + salt + pepper, etc.
- Heat olive 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.
- Add garlic and onion. Cook for 2 minutes until translucent.
- Add rice and stir so the grains are coated in oil and become a bit translucent.
- Add remaining ingredients. Place the chicken on top – it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
- Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
- Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
- Remove from the oven. Let it rest for 5 minutes.
- Remove chicken from the rice and mix the rice quickly (to distribute flavor).
- Serve, garnished with cilantro and plain yoghurt.
This popped up because I was looking for a one skillet pan, to try my new Dutch oven my sister had recommended! I recommend omitting the cayenne / red pepper flakes unless you really really like spicy. The other spices already added so much variety and aroma.. Jesse really liked this one — so much that he went and made it for his family ASAP. Highly recommend!