Middle Eastern Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
372 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Middle Eastern Chicken and Rice
Description
This recipe starts by seasoning chicken breasts with a complex spice mix spanning turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac, and kosher salt. The chicken is seared over medium-high heat to develop a golden crust. Onions and garlic are then sautéed in the same pan before adding tomato paste and rice, lightly toasted with remaining spices. Carrots and peas add texture and color. Water and lemon juice simmer the rice gently, with the chicken placed back into the pan to cook through while the rice becomes tender and fluffy.
The final dish has a balanced, savory flavor characterized by the warm spices and fresh lemon. It pairs well with Middle Eastern sides such as tabouli, fattoush, hummus, or yogurt-based dips. This meal offers a wholesome and satisfying plate combining protein, grains, and vegetables in one dish.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently. Chicken thighs can be substituted for breasts with adjusted cooking times.
Ingredients
Spice Mix
- 1/2 tsp Turmeric
- 1 tsp cumin
- 1 tsp Aleppo pepper
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp sumac
- 1 tsp kosher salt
Chicken and Rice
- 1 lb chicken breast
- 4 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 1/2 cup basmati rice
- 1 carrot diced
- 1/2 cup green peas frozen
- 3 cups water or chicken/vegetable stock
- 1 lemon juice of
Instructions
- In a bowl mix the turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac and salt.
- Season the chicken breasts on both sides with half of the spice mix
- Heat 2 tablespoons olive oil in a large pan over medium high heat. Sear the chicken for about 4 minutes on each side so they form a nice golden crust. Place the seared chicken breasts on a plate and set aside.
- Add the remaining 2 tablespoons of olive oil to the same pan and sauté the onion until golden. Add in the garlic and cook for a minute. Stir in the tomato paste and cook for another minute.
- Add the rice followed by the remaining spice mix. Stir to combine, then add the carrots and peas. Pour in the water and the lemon juice and bring it to a low simmer.
- Place the seared chicken back into the pan and bring to a low simmer. Lower the heat to medium, cover the pan with a lid and cook until the chicken is fully cooked and the rice is tender and fluffy. This would take about 30 minutes. Check after 15 minutes to see if the dish needs more water. If so, add 1/3 cup water and continue cooking.
- Once the chicken and rice is fully cooked, turn the heat off and let it sit for 10 minutes. Then shred or slice the chicken and serve.
Notes
- Serve with tabouli, fattoush, hummus, and Persian yogurt cucumber dip for a complete meal.
- Store leftovers airtight in the refrigerator for up to 3 days; reheat on the stove or in a microwave.
- Chicken thighs may replace breasts but note that cooking time will vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 520mg | 22% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1962IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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