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Mediterranean Chicken and Rice

INGREDIENTS:

For Chicken Marinade:
  1. Chicken Thighs 4 pieces or 500 grams
  2. Garlic Cloves 8-10 minced
  3. Dried Oregano 1 tsp
  4. Paprika 1/2 tsp
  5. Black Pepper Powder 1 tsp
  6. Cumin Powder 1/2 tsp 
  7. Lemon Juice 1 tbsp
  8. Yogurt 2 tbsp
  9. Oil 2 tbsp
  10. Salt to taste
For The Rice:
  1. Basmati Rice 1 cup rinsed and soaked in water for 30 minutes 
  2. Onion 1 finely chopped
  3. Garlic Cloves 2-3 minced
  4. Carrots 1 diced
  5. Green Peas 1/2 cup
  6. Bell peppers, 1 diced
  7. Spinach leaves 1-2 cups
  8. Chicken Broth or Water 2 cups
  9. Salt to Taste 
  10. Oil 1 tbsp

METHOD:

Serving Size: 3-4

Marinate the chicken with oil, lemon juice, yogurt, oregano, paprika powder, minced garlic, black pepper powder, cumin powder, and salt. Let it rest for 30 minutes or refrigerate overnight.

Heat 1 tbsp of oil in a pan and sear the chicken until browned on both sides. Remove and set aside.

Add garlic, onion, carrots, and bell peppers to the same pan. Saute until the onions are translucent and the veggies are just slightly softened. Add the green peas and stir for a minute.

Add the drained rice and toast for 1-2 minutes. Pour in broth or water. 

Return the seared chicken to the pan.  Bring to a boil, then reduce heat to low. Cover and cook for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Gently stir in the spinach and cover, allowing the spinach to wilt. Let it rest covered for 5-7 minutes.

Garnish with chopped coriander leaves and lemon wedges.

Serve paired with pomegranate-tomato salad and tzatziki or yogurt-cucumber dip.







 

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