Description
A delicious and fragrant dish of seared chicken thighs served with spiced rice.
Ingredients
Scale
- 600 g Chicken Thighs, boneless, skinless
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Paprika
- 1 tsp Smoked Paprika
- ¾ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Turmeric
- ½ tsp Ground Cardamom
- ¼ tsp Chili Flakes
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 180 g Long Grain Rice
- 480 ml Chicken Stock, hot
- 1 medium Onion, halved & sliced
- 3 cloves Garlic, crushed
- 2 tbsp Fresh Parsley, chopped
- ½ tsp Dried Dill
Instructions
- Slice chicken thighs in half and combine with marinade ingredients, marinate for at least 15 minutes.
- Heat olive oil in frying pan over medium-high heat, sear chicken for 3-4 minutes per side.
- Add sliced onion and crushed garlic, sauté until aromatic.
- Stir in long grain rice, sauté for about 1 minute, then add hot chicken stock and simmer.
- Simmer uncovered until stock absorbs, about 10-12 minutes, then cover and steam for an additional 12 minutes.
- Uncover, check seasoning, stir in parsley and dill, and serve.
Notes
- For best flavor, allow the chicken to marinate longer if possible.
- Adjust the chili flakes according to your spice preference.
- Fresh dill is preferred over dried for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg