Description
A delicious baked chicken and rice dish with Mediterranean flavors.
Ingredients
Scale
- 4 pieces Chicken Thighs (bone-in for added moisture)
- 1 whole Lemon Juice (juice of 1 whole lemon)
- 1 teaspoon Turmeric (reduce if sensitive)
- 1 teaspoon Cumin
- 1 teaspoon Dried Coriander (ensure ground for better distribution)
- 1 teaspoon Oregano (dried for better results)
- 4 cloves Garlic Cloves (increase if you love garlic)
- 1 cup Basmati Rice (fluffy texture when cooked)
- 2 cups Chicken Stock (use vegetable stock for a lighter option)
- 1 medium Onion (finely chopped)
- 2 tablespoons Olive Oil (can substitute with neutral oil)
- 2 pieces Lime Wedges (for a zesty finish)
- 1 cup Greek Yogurt (served on the side)
- 1/4 cup Fresh Coriander (sprinkle generously before serving)
Instructions
- In a large bowl, whisk together lemon juice, turmeric, cumin, coriander, oregano, garlic, salt, and pepper. Add the chicken thighs, making sure they are well-coated. Cover and refrigerate for 1 hour to overnight.
- Set your oven to 350°F (175°C).
- In an ovenproof skillet, heat olive oil over medium heat. Sear chicken thighs, meaty side down, for about 5 minutes until golden brown. Flip to brown the other side for another 5 minutes.
- Reduce heat to low and add chicken stock. Cover and cook for 10 minutes. Remove chicken and set aside.
- Using the same skillet, add any remaining olive oil, followed by garlic and onion. Cook until softened, around 5 minutes. Stir in turmeric and coriander before adding the Basmati rice, stirring until well-coated.
- Pour in the remaining chicken stock and place the browned chicken thighs on top of the rice. Cover with a lid or aluminum foil, and bake for about 20 minutes, until rice has absorbed the liquid.
- Once done, let it sit for a few minutes. Fluff the rice gently with a fork and serve with lime wedges, a side of Greek yogurt, and a sprinkle of fresh coriander.
Notes
- This dish can be prepared a day in advance for better flavor.
- Substituting vegetable stock makes the dish lighter.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh and 1/2 cup rice
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg