Ingredients
Chicken and Spices
- 1 ½ Pounds chicken thighs (5 or 6 thighs), boneless and skinless
- ¾ Teaspoon sea salt
- 1 Tablespoon ground paprika
- 1 Teaspoon ground cumin
- ½ Teaspoon ground turmeric
- ½ Teaspoon Aleppo pepper flakes
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon black pepper, freshly ground
- 2 Tablespoons olive oil
Rice and Broth
- 2 ¼ Cups low-sodium chicken broth
- 1 Tablespoon tomato paste
- 1 ¼ Cups basmati rice, uncooked
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Sprinkle sea salt evenly on both sides. In a small bowl, mix together paprika, cumin, turmeric, Aleppo pepper flakes, cinnamon, and black pepper. Set aside half of this spice blend and use the rest to season the chicken evenly on both sides.
- Brown the Chicken: Heat a large skillet with a tight-fitting lid over medium heat. Add olive oil and swirl to coat the pan. Place the chicken thighs in a single layer in the skillet and cook for 3 to 4 minutes per side until browned but not fully cooked through. Transfer the browned chicken to a plate and set aside.
- Toast the Spices: Lower the heat to medium-low. Stir together any remaining oil and browned bits in the skillet, then add the tomato paste and the reserved half of the spice mixture. Stir continuously for about 30 seconds until fragrant.
- Add the Rice: Add the uncooked basmati rice to the skillet and toss to coat in the spices, allowing it to toast for approximately 60 seconds. Gradually pour in the low-sodium chicken broth while stirring to deglaze the pan, scraping up browned bits from the bottom.
- Add the Chicken Back In: Nestle the browned chicken thighs back into the skillet, partially submerged in the liquid mixture.
- Simmer the Dish: Cover the pan tightly with its lid and reduce heat to the lowest setting. Let the skillet simmer gently for 25 minutes until the rice is cooked and the chicken is tender.
- Rest and Serve: Remove the skillet from heat and keep it covered for 5 minutes to allow the dish to rest. Fluff the rice with a fork and serve hot.
Notes
- Use a tight-fitting lid to trap steam and ensure even cooking of the rice and chicken.
- Brown the chicken thoroughly but avoid cooking it fully before simmering, to keep it juicy and tender.
- If Aleppo pepper flakes are unavailable, substitute with mild red pepper flakes for a similar flavor with less heat.
- Low-sodium chicken broth helps control the saltiness but can be adjusted according to taste.
- Allowing the dish to rest off the heat helps the rice finish cooking evenly and absorb residual flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
