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The Middle Eastern culinary tradition is a rich tapestry woven from centuries of diverse cultures, flavors, and techniques. With its origins rooted in ancient civilizations, this vibrant cuisine has profoundly influenced global gastronomy. From fragrant spices and fresh herbs to succulent meats and colorful grains, Middle Eastern dishes are as much about flavor as they are about storytelling. One such dish that beautifully embodies this heritage is the Middle Eastern Chicken and Rice Extravaganza.

Middle Eastern Chicken and Rice

Take your taste buds on a trip with this delightful Middle Eastern Chicken and Rice dish! Featuring tender marinated chicken thighs, fragrant basmati rice, and a medley of veggies, it's a one-pot wonder that's bursting with flavor. Perfect for a family dinner or impressing guests, this recipe includes warming spices like cumin and cinnamon, and finishes with a crunchy garnish of toasted nuts and fresh herbs. Serve with lemon wedges for that extra zing!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 cups basmati rice

1 large onion, finely chopped

4 cloves garlic, minced

1 cup carrots, diced

1 cup peas (fresh or frozen)

4 cups chicken broth

1 tablespoon olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

Salt and black pepper, to taste

1/4 cup toasted almonds or pine nuts (for garnish)

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with cumin, coriander, cinnamon, turmeric, salt, and black pepper. Massage the spices into the chicken and let it marinate for at least 30 minutes (or overnight in the fridge for more depth of flavor).

    Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and diced carrots, cooking for another 3-4 minutes until the carrots begin to soften.

      Brown the Chicken: Push the vegetables to the side of the pot and add the marinated chicken thighs skin side down. Cook for about 5-7 minutes until golden brown. Flip the chicken over and cook for an additional 5 minutes.

        Cook the Rice: Once the chicken is browned, add the basmati rice to the pot and stir to coat it in the leftover oils and spices. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for 20 minutes.

          Add Peas: After 20 minutes, remove the lid and add the peas to the pot, gently fluffing the rice with a fork. Recover and let it cook for another 5-10 minutes, until all the liquid is absorbed and the rice is tender.

            Rest: Turn off the heat and let the pot sit covered for an additional 5 minutes. This helps the rice settle and become fluffy.

              Serve: Carefully remove the chicken thighs and plate them over the rice. Sprinkle with toasted almonds or pine nuts, and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for a zesty finish.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4