Middle Eastern Chicken and Rice – Recipe

I’m not going to waste anymore digital space describing just how horrible 2020 has been. On a macro level, the whole world has been disastrously affected by a virus, while on a micro level, my humble website has been hacked and got taken down twice within the first 5 months. While I marvel at who would actually invest any amount of time on hacking this site (with its zero financial data and nil sensitive information), I should now dwell on the celebration immediately around the corner – Eid 2020. 

Doubtless, it’s been a different kind of Ramadan. No full family iftars, no get-togethers, no mosque prayers and definitely no creating ridiculous tiktok videos with cousins after full bellies. Everything fun was missed, and we can only wish for a miraculous revival of everything that’s gone topsy-turvy in the world this year. On a microlevel again, let me begin with the revival of my blog with a recipe post of a delicious Middle Eastern Chicken and Rice dish I chanced upon.

Mr FoodKissed is a biriyani lover, though rice in most forms gets his approval. Having grown up in Dubai, Arabic flavors do nostalgic things to his taste buds. Whether it is Majboos, Mandi or Biriyani, the Middle Eastern flavors and the soft, fragrant rice works its charm to please his…heck, anyone’s palette. Bring together some gloriously charred chicken and basmati rice cooked in scented curry and cumin – chances are that you’ve hit jackpot. Without further ado readers, here is the recipe for a Middle Eastern Chicken and Rice dish that I’d recommend you try to please some rice lovers. 

Middle Eastern Chicken and Rice.

Chicken marinade:

Chicken Thighs – 5 or 6 (I prefer skin on, bone in)

Turmeric pwder – 2 Tbsp

Lemon juice – 2 Tbsp

Cumin powder – 1 Tbsp

Curry powder – ½ Tbsp

Dried oregano – 1 Tbsp

Garlic – 4 cloves, minced

Salt – 1 Tsp

Black pepper – 1 Tsp

To make the rice:

Olive oil – 1 + 1 Tbsp

Onion – 1 small, chopped

Garlic – 1 clove, minced

Basmati rice – 1 ½ cups 

Chicken broth – 1 ½ cups

Water – 1 cup

Dried oregano – 1 Tbsp

Turmeric powder – 1 Tbsp

Cumin powder – 1 Tsp

Salt – 1 Tsp

Method:

• Mix the chicken with all the marinade ingredients and keep sealed in a bag or in a container overnight or at least 1-2 hours in the fridge.
• In a large oven-safe skillet, heat 1 Tbsp olive oil and fry the chicken skin side down first. Flip over once golden, and fry again until golden brown. (3-5 minutes per side)

• 

• 

• 

• Remove the chicken and set aside. Discard any burnt bits from the skillet.
• Now add 1 Tbsp olive oil to the skillet on medium high flame. 
• Add the onions along with the oregano, turmeric and cumin. Sauté till the onions are translucent.
• Add the garlic and basmati rice and sauté for about 1 minute till the rice becomes golden.

• 

• 

•  Now add the chicken broth, salt and water to this and let it come to a simmer. Reduce the salt if your broth has enough salt. Place the cooked chicken thighs on top of the rice and broth. Once the liquid has started simmering, cover with a lid and transfer the skillet to the oven. Oven should be preheated to 375°F, ie, 190°C
• Let the rice and chicken bake in the oven for 30 minutes. After that, remove the lid form the skillet, and continue baking for another 15 minutes. The liquid should all be absorbed by now. 
• Remove from the oven and let it sit for 10 minutes before serving. You can garnish with lemon slices, coriander leaves or parsley.
• I served this dish with yogurt-cucumber salad and onion-tomato vinegar salad. You can try any side dish as you fancy. 

• 

• 

I’m not saying that this beats the beauty of a Talasseri biriyani or a mutton broth soaked Kabsa. But this is a definite contender, crowd-pleaser and a food-coma creator, all rolled into one. Fantastically easy, non-complicated and quick – all attributes that makes this a FoodKissed recommended recipe that is 100% worth a try for you food lovers! 

This recipe is originally from http://www.evseats.com.

Method:

1. Mix the chicken with all the marinade ingredients and keep sealed in a bag or in a container overnight or at least 1-2 hours in the fridge.
2. In a large oven-safe skillet, heat 1 Tbsp olive oil and fry the chicken skin side down first. Flip over once golden, and fry again until golden brown. (3-5 minutes per side)
3. Remove the chicken and set aside. Discard any burnt bits from the skillet.
4. Now add 1 Tbsp olive oil to the skillet on medium high flame. 
5. Add the onions along with the oregano, turmeric and cumin. Sauté till the onions are translucent.
6. Add the garlic and basmati rice and sauté for about 1 minute till the rice becomes golden.
7. Now add the chicken broth, salt and water to this and let it come to a simmer. Reduce the salt if your broth has enough salt. Place the cooked chicken thighs on top of the rice and broth. Once the liquid has started simmering, cover with a lid and transfer the skillet to the oven. Oven should be preheated to 375°F, ie, 190°C
8. Let the rice and chicken bake in the oven for 30 minutes. After that, remove the lid form the skillet, and continue baking for another 15 minutes. The liquid should all be absorbed by now. 
9. Remove from the oven and let it sit for 10 minutes before serving. You can garnish with lemon slices, coriander leaves or parsley.
10. I served this dish with yogurt-cucumber salad and onion-tomato vinegar salad. You can try any side dish as you fancy.