Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Middle Eastern Chicken Rice. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Middle Eastern Chicken Rice Recipe.
You can have Middle Eastern Chicken Rice using 21 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Middle Eastern Chicken Rice
Make ready of For the chicken:.
Prepare 10 of chicken wings, 4 chicken thighs (you can use whole chicken then cut it into a pieces).
It’s 2 tbsp of lemon juice.
Prepare 1 tsp of turmeric.
Take 1 tsp of cumin.
Take 1/2 tbsp of curry.
It’s 1/2-1 tsp of oregano powder.
Take 4 of garlic cloves, minced.
You need 1 tsp of salt.
Make ready 1 tsp of black paper.
Prepare of For the rice:.
Take 2 tbsp of olive oil or vegetable oil divided.
It’s 1 of small onion, finely chopped.
Take 3-4 clove of garlic, finely minced.
Prepare 1 1/2 cups of basmati rice.
Make ready 2 1/2 of Water.
Make ready 1-2 tsp of chicken powder.
Make ready 1 tsp of cumin.
You need 1 tsp of oregano powder.
Make ready 1 tsp of salt.
Take 1 tsp of turmeric.
Middle Eastern Chicken Rice step by step
Marinated the chicken with all the ingredients and let marinade for at least 30 minutes to 1 hour. (I marinated for over night)..
Preheat the oven to 375 degrees.
In a large oven safe skillet, heat up 1 tbsp of oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown then flip over and cook the other side until golden brown.
Remove the chicken and set aside..
Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium high heat.
Add the onions to the skillet with the oregano, turmeric, and cumin. Saute until the onions become translucent..
Add the garlic and basmati rice and saute it until the rice begins to turn golden.
Add the water, chicken powder, salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice. Once the broth has begun to simmer, transfer into lagsana pan or foil baking pan cover with the lid or with a foil transfer to the oven to continue cooking..
Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed..
Turned off the oven. Remove from the oven and let sit for about 10 minutes before serving. Garnish with grilled lemon slice, and fresh cilantro.
Serve as is, or eat with a fresh lettuce as rice wraps. It’s good to eat it with greek yogurt as well (I love to enjoy it with raw veggies 🍅 🥒). Middle Eastern chicken rice ready to served. Enjoy 😊.
