Ingredients
6 boneless skinless chicken thighs (approx 600g)
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 (or more if preferred)
1.5 tbsp lemon juice
1 tbsp olive oil
1 medium onion, finely sliced
3 cloves garlic, crushed
1 cup (180g) uncooked long grain rice
2 cups (480ml) chicken stock (hot)
2 tbsp fresh parsley, chopped
½ tsp dried dill
Additional salt and pepper, to taste
Instructions:
Prepare Chicken: Slice chicken thighs horizontally. In a large bowl, coat chicken with spices and lemon juice.
Sear Chicken: Heat olive oil in a deep pan over medium-high heat. Add chicken, cooking for 3-4 minutes each side until golden. Add onion and garlic between chicken pieces.
Add Rice: Stir in rice, cooking for 1 minute until translucent.
Add Stock: Pour hot stock over rice and chicken. Simmer without stirring until absorbed.
Steam: Cover with a lid, turn off heat, and let it steam for 12 minutes.
Season and Garnish: Add parsley, dill, and additional seasoning if needed. Serve with sides of choice.
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