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

Serves 1
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Directions

  1. 1Add the roughly chopped garlic cloves to a mortar.
  2. 2Add the roughly chopped garlic cloves to a mortar.
  3. 3Add the roughly chopped garlic cloves to a mortar.
  4. 4Add fresh thyme leaves to the mortar.
  5. 5Add fresh thyme leaves to the mortar.
  6. 6Add fresh thyme leaves to the mortar.
  7. 7Add fresh oregano (or wild dried oregano) to the mortar.
  8. 8Add fresh oregano (or wild dried oregano) to the mortar.
  9. 9Add fresh oregano (or wild dried oregano) to the mortar.
  10. 10Zest two lemons into the mortar.
  11. 11Zest two lemons into the mortar.
  12. 12Zest two lemons into the mortar.
  13. 13Mash all ingredients in the mortar until well combined.
  14. 14Mash all ingredients in the mortar until well combined.
  15. 15Mash all ingredients in the mortar until well combined.
  16. 16Add olive oil to the mixture and mash again.
  17. 17Add olive oil to the mixture and mash again.
  18. 18Add olive oil to the mixture and mash again.
  19. 19Season chicken thighs with salt and black pepper.
  20. 20Season chicken thighs with salt and black pepper.
  21. 21Season chicken thighs with salt and black pepper.
  22. 22Add two-thirds of the marinade mixture to the chicken thighs.
  23. 23Add two-thirds of the marinade mixture to the chicken thighs.
  24. 24Add two-thirds of the marinade mixture to the chicken thighs.
  25. 25Mix the marinade thoroughly with the chicken thighs, ensuring they are fully coated.
  26. 26Mix the marinade thoroughly with the chicken thighs, ensuring they are fully coated.
  27. 27Mix the marinade thoroughly with the chicken thighs, ensuring they are fully coated.
  28. 28Add finely chopped onions to the pan.
  29. 29Add finely chopped onions to the pan.
  30. 30Add finely chopped onions to the pan.
  31. 31Lay the marinated chicken thighs skin-side up on top of the onions in the pan.
  32. 32Lay the marinated chicken thighs skin-side up on top of the onions in the pan.
  33. 33Lay the marinated chicken thighs skin-side up on top of the onions in the pan.
  34. 34Drizzle olive oil over the chicken thighs.
  35. 35Drizzle olive oil over the chicken thighs.
  36. 36Drizzle olive oil over the chicken thighs.
  37. 37Pop the pan in the oven to crisp up the chicken.
  38. 38Pop the pan in the oven to crisp up the chicken.
  39. 39Pop the pan in the oven to crisp up the chicken.
  40. 40Halve one of the zested lemons and squeeze its juice into the remaining marinade.
  41. 41Halve one of the zested lemons and squeeze its juice into the remaining marinade.
  42. 42Halve one of the zested lemons and squeeze its juice into the remaining marinade.
  43. 43Season the marinade with a bit more salt.
  44. 44Season the marinade with a bit more salt.
  45. 45Season the marinade with a bit more salt.
  46. 46Cut the other zested lemon into wedges.
  47. 47Cut the other zested lemon into wedges.
  48. 48Cut the other zested lemon into wedges.
  49. 49Once the chicken is crisped, remove it from the pan and place it on a dish.
  50. 50Once the chicken is crisped, remove it from the pan and place it on a dish.
  51. 51Once the chicken is crisped, remove it from the pan and place it on a dish.
  52. 52Add washed and drained easy-cook long-grain white rice to the pan with the onions.
  53. 53Add washed and drained easy-cook long-grain white rice to the pan with the onions.
  54. 54Add washed and drained easy-cook long-grain white rice to the pan with the onions.
  55. 55Add drained and rinsed chickpeas to the pan.
  56. 56Add drained and rinsed chickpeas to the pan.
  57. 57Add drained and rinsed chickpeas to the pan.
  58. 58Add the remaining marinade with lemon juice to the pan.
  59. 59Add the remaining marinade with lemon juice to the pan.
  60. 60Add the remaining marinade with lemon juice to the pan.
  61. 61Add dried mint to the pan.
  62. 62Add dried mint to the pan.
  63. 63Add dried mint to the pan.
  64. 64Add fresh parsley, finely chopped, to the pan.
  65. 65Add fresh parsley, finely chopped, to the pan.
  66. 66Add fresh parsley, finely chopped, to the pan.
  67. 67Season with black pepper and mix well.
  68. 68Season with black pepper and mix well.
  69. 69Season with black pepper and mix well.
  70. 70Drizzle chicken stock or broth into the pan and stir.
  71. 71Drizzle chicken stock or broth into the pan and stir.
  72. 72Drizzle chicken stock or broth into the pan and stir.
  73. 73Place the cooked chicken thighs back on top of the rice mixture, skin-side up, along with any resting juices.
  74. 74Place the cooked chicken thighs back on top of the rice mixture, skin-side up, along with any resting juices.
  75. 75Place the cooked chicken thighs back on top of the rice mixture, skin-side up, along with any resting juices.
  76. 76Add the lemon wedges and bay leaves to the pan.
  77. 77Add the lemon wedges and bay leaves to the pan.
  78. 78Add the lemon wedges and bay leaves to the pan.
  79. 79Pop the pan back into the oven until the rice is cooked and the dish is golden.
  80. 80Pop the pan back into the oven until the rice is cooked and the dish is golden.
  81. 81Pop the pan back into the oven until the rice is cooked and the dish is golden.
  82. 82Garnish with fresh parsley before serving.
  83. 83Garnish with fresh parsley before serving.
  84. 84Garnish with fresh parsley before serving.
  85. 85Serve the chicken and chickpea rice, allowing the chicken to rest for at least 10 minutes before serving.
  86. 86Serve the chicken and chickpea rice, allowing the chicken to rest for at least 10 minutes before serving.
  87. 87Serve the chicken and chickpea rice, allowing the chicken to rest for at least 10 minutes before serving.
  88. 88Serve with a tomato, coriander, and spring onion salad.
  89. 89Serve with a tomato, coriander, and spring onion salad.
  90. 90Serve with a tomato, coriander, and spring onion salad.

Ingredients

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