Serves 1
One-Pan Lemon & Garlic Chicken & Chickpea Rice (Limonlu Sarimsakli Nohutlu Tavuk Kapama)
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.
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