Syrian Chicken and Chickpea Rice
A fragrant and flavorful one-pot dish featuring tender chicken, fluffy rice, and hearty chickpeas, seasoned with aromatic Middle Eastern spices.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1.5 cups Basmati rice(rinsed well)
- 400 g Canned chickpeas(drained and rinsed)
- 3 cups Chicken stock
- 1 medium Brown onion(finely diced)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Ground allspice
- 1 tsp Ground cardamom
- 1/2 tsp Ground turmeric
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, allspice, cardamom, turmeric, salt, and pepper.
- 2
Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 3
Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the rinsed basmati rice and cook for 1 minute, stirring to coat the grains with oil.
- 5
Pour in the chicken stock and bring to a boil. Return the browned chicken to the pot. Add the drained chickpeas.
- 6
Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
Let stand for 5 minutes, then fluff the rice with a fork. Garnish with fresh chopped parsley before serving.
💡 Pro Tips
- ✓For a richer flavor, use chicken thighs instead of breasts.
- ✓You can add other vegetables like diced carrots or bell peppers along with the onions.
- ✓A squeeze of fresh lemon juice just before serving adds a bright finish.
🔄 Variations
- Add a handful of dried cranberries or raisins for a touch of sweetness.
- Incorporate a bay leaf or a pinch of cumin for added aroma.