Serves 1
Directions
- 1Combine paprika, pepper, salt, onion powder, cumin, coriander, allspice, and turmeric in a bowl to make a rub.
- 2Rub three-quarters of the spice mix onto the boneless, skinless chicken thighs.
- 3Add 2-3 cloves of garlic, a little olive oil, and the juice of half a lemon to the chicken.
- 4Marinate the chicken; for best results, let it sit the day before, or for at least a couple of hours.
- 5Preheat a pan and add a little extra olive oil.
- 6Place the chicken thighs in the preheated pan and cook for approximately 4-5 minutes per side until cooked.
- 7Set the cooked chicken aside.
- 8Add the onion to the same pan with the cooking liquids.
- 9Add the remaining spice mix to the pan with the onion and cook off.
- 10Add 1.5 cups of long grain rice (or basmati) to the pan and toast it.
- 11Pour in 3 cups of chicken stock and stir.
- 12Add the other half of the lemon to the pan.
- 13Bring the mixture to a boil, then cover and reduce to a very low simmer.
- 14Let the rice cook for about 10 minutes until done.
- 15Plate the chicken and rice, topping with a little spring onion.
Ingredients
- boneless, skinless chicken thighs
- 1 tablespoon paprika
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon allspice
- 2 teaspoons turmeric
- 2 to 3 garlic cloves
- olive oil
- 0.5 half lemon juice
- onion
- 1.5 cup long grain rice
- 3 cups chicken stock
- spring onion
Equipment
bowlpan
Tips
- Marinating the chicken longer (day before or a couple of hours) will enhance the flavor.
- Adding raw onion or spring onion on top of heavily spiced dishes helps balance the flavor profile.
- This dish can be served with a yogurt sauce or a tomato salad.
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