One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)

Name: One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)
Cuisine: Mediterranean
Ingredients: 1 bulb garlic bulb, cloves roughly chopped; 2 unwaxed lemons, zest of both, juice of 1, 1 cut into 6 wedges; 0.5 x 15g pack fresh oregano, leaves finely chopped; 0.5 x 20g pack fresh thyme, leaves only; 3 tbsp olive oil; 8 chicken thighs (skin on, bone in); 1 tsp sea salt flakes; 0.5 tsp ground black pepper; 1 large onion, finely chopped; 500 ml fresh chicken stock; 250 g easy cook long grain white rice, washed and drained; 400 g can Chickpeas, drained and rinsed; 0.5 tsp dried mint; 25 g pack flat leaf parsley, leaves finely chopped; 3 bay leaves

Serves 1

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One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)

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Serves 1

Directions

1Add the roughly chopped garlic cloves to a mortar.
2Add fresh thyme leaves to the mortar.
3Add fresh oregano (or wild dried oregano) to the mortar.
4Zest two lemons into the mortar.
5Mash all ingredients in the mortar until well combined.
6Add olive oil to the mixture and mash again.
7Season chicken thighs with salt and black pepper.
8Add two-thirds of the marinade mixture to the chicken thighs.
9Mix the marinade thoroughly with the chicken thighs, ensuring they are fully coated.
10Add finely chopped onions to the pan.
11Lay the marinated chicken thighs skin-side up on top of the onions in the pan.
12Drizzle olive oil over the chicken thighs.
13Pop the pan in the oven to crisp up the chicken.
14Halve one of the zested lemons and squeeze its juice into the remaining marinade.
15Season the marinade with a bit more salt.
16Cut the other zested lemon into wedges.
17Once the chicken is crisped, remove it from the pan and place it on a dish.
18Add washed and drained easy-cook long-grain white rice to the pan with the onions.
19Add drained and rinsed chickpeas to the pan.
20Add the remaining marinade with lemon juice to the pan.
21Add dried mint to the pan.
22Add fresh parsley, finely chopped, to the pan.
23Season with black pepper and mix well.
24Drizzle chicken stock or broth into the pan and stir.
25Place the cooked chicken thighs back on top of the rice mixture, skin-side up, along with any resting juices.
26Add the lemon wedges and bay leaves to the pan.
27Pop the pan back into the oven until the rice is cooked and the dish is golden.
28Garnish with fresh parsley before serving.
29Serve the chicken and chickpea rice, allowing the chicken to rest for at least 10 minutes before serving.
30Serve with a tomato, coriander, and spring onion salad.

Ingredients

1 bulb garlic bulb, cloves roughly chopped
2 unwaxed lemons, zest of both, juice of 1, 1 cut into 6 wedges
0.5 x 15g pack fresh oregano, leaves finely chopped
0.5 x 20g pack fresh thyme, leaves only
3 tbsp olive oil
8 chicken thighs (skin on, bone in)
1 tsp sea salt flakes
0.5 tsp ground black pepper
1 large onion, finely chopped
500 ml fresh chicken stock
250 g easy cook long grain white rice, washed and drained
400 g can Chickpeas, drained and rinsed
0.5 tsp dried mint
25 g pack flat leaf parsley, leaves finely chopped
3 bay leaves

Equipment

mortar and pestlegraterpanstrainertongswooden spoon

Tips

Use easy-cook white rice as it's more forgiving and less likely to turn stodgy or remain undercooked.
Let the chicken rest for at least 10 minutes before serving to ensure the meat is tender and the rice is juicy.

One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)

Serves 1

instagram.com

One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)

instagram.com

Serves 1

Directions

1Add the roughly chopped garlic cloves to a mortar.
2Add fresh thyme leaves to the mortar.
3Add fresh oregano (or wild dried oregano) to the mortar.
4Zest two lemons into the mortar.
5Mash all ingredients in the mortar until well combined.
6Add olive oil to the mixture and mash again.
7Season chicken thighs with salt and black pepper.
8Add two-thirds of the marinade mixture to the chicken thighs.
9Mix the marinade thoroughly with the chicken thighs, ensuring they are fully coated.
10Add finely chopped onions to the pan.
11Lay the marinated chicken thighs skin-side up on top of the onions in the pan.
12Drizzle olive oil over the chicken thighs.
13Pop the pan in the oven to crisp up the chicken.
14Halve one of the zested lemons and squeeze its juice into the remaining marinade.
15Season the marinade with a bit more salt.
16Cut the other zested lemon into wedges.
17Once the chicken is crisped, remove it from the pan and place it on a dish.
18Add washed and drained easy-cook long-grain white rice to the pan with the onions.
19Add drained and rinsed chickpeas to the pan.
20Add the remaining marinade with lemon juice to the pan.
21Add dried mint to the pan.
22Add fresh parsley, finely chopped, to the pan.
23Season with black pepper and mix well.
24Drizzle chicken stock or broth into the pan and stir.
25Place the cooked chicken thighs back on top of the rice mixture, skin-side up, along with any resting juices.
26Add the lemon wedges and bay leaves to the pan.
27Pop the pan back into the oven until the rice is cooked and the dish is golden.
28Garnish with fresh parsley before serving.
29Serve the chicken and chickpea rice, allowing the chicken to rest for at least 10 minutes before serving.
30Serve with a tomato, coriander, and spring onion salad.

Ingredients

1 bulb garlic bulb, cloves roughly chopped
2 unwaxed lemons, zest of both, juice of 1, 1 cut into 6 wedges
0.5 x 15g pack fresh oregano, leaves finely chopped
0.5 x 20g pack fresh thyme, leaves only
3 tbsp olive oil
8 chicken thighs (skin on, bone in)
1 tsp sea salt flakes
0.5 tsp ground black pepper
1 large onion, finely chopped
500 ml fresh chicken stock
250 g easy cook long grain white rice, washed and drained
400 g can Chickpeas, drained and rinsed
0.5 tsp dried mint
25 g pack flat leaf parsley, leaves finely chopped
3 bay leaves

Equipment

mortar and pestlegraterpanstrainertongswooden spoon

Tips

Use easy-cook white rice as it's more forgiving and less likely to turn stodgy or remain undercooked.
Let the chicken rest for at least 10 minutes before serving to ensure the meat is tender and the rice is juicy.