One Pot Middle Eastern Chicken and Rice

• Gluten free

• Meat

  • 5 Chicken thighs, skin on bone in

• Produce

  • 1 clove Garlic
  • 4 Garlic cloves
  • 2 tbsp Marjoram, dried
  • 1 Onion, small

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 1/2 cups Basmati rice

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Salt
  • 3 tbsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/3 tbsp Cumin

• Frozen

  • 1/2 tbsp Curry

• Liquids

  • 1 cup Water

Found on evseats.com

Ingredients

• 5 skin on,bone in chicken thighs
• 2 tbsp of lemon juice
• 2 tbsp of turmeric
• 1 tbsp of cumin
• ½ tbsp of curry
• 1 tbsp dried oregano
• 4 garlic cloves, minced
• 1 tsp of salt
• 1 tsp of black pepper
• 2 tbsp olive oil, divided
• 1 small onion, finely chopped
• 1 clove of garlic, finely minced
• 1½ cups basmati rice
• 1½ cups chicken broth
• 1 cup water
• 1 tbsp dried oregano
• 1 tbsp of turmeric
• 1 tsp of cumin
• 1 tsp salt

Directions

• Combine the chicken and all the ingredients for the chicken in a large resealable bag, and let marinade for at least 30 minutes (preferably over night for more flavor).
• Preheat the oven to 375 degrees.
• In a large oven safe skillet, heat 1 tbsp of olive oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes), then flip over and cook the other side until golden brown (another 3-5 minutes).
• Remove the chicken and set aside.
• Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium high heat.
• Add the onions to the skillet with the oregano, turmeric, and cumin. Saute until the onions become translucent.
• Add the garlic and basmati rice and saute for 1 minute, just until the rice begins to turn golden.
• Add the chicken broth, water, and salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice and liquid. Once the liquid has begun to simmer, cover with a lid, and transfer to the oven to continue cooking.
• Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed.
• Remove from the oven and let sit for 10 minutes before serving. Garnish with grilled lemon slice, and fresh parsley.
• Serve as is, or with Greek yogurt and fresh kale that has been massaged with olive oil, salt, and pepper.