Middle Eastern Chicken Rice


For the chicken:
10 chicken wings, 4 chicken thighs (you can use whole chicken then cut it into a pieces)
2 tbsp lemon juice
1 tsp turmeric
1 tsp cumin
1/2 tbsp curry
1/2-1 tsp oregano powder
4 garlic cloves, minced
1 tsp salt
1 tsp black paper
For the rice:
2 tbsp olive oil or vegetable oil divided
1 small onion, finely chopped
3-4 clove garlic, finely minced
1 1/2 cups basmati rice
2 1/2 Water
1-2 tsp chicken powder
1 tsp cumin
1 tsp oregano powder
1 tsp salt
1 tsp turmeric


Marinated the chicken with all the ingredients and let marinade for at least 30 minutes to 1 hour. (I marinated for over night).
Preheat the oven to 375 degrees.In a large oven safe skillet, heat up 1 tbsp of oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown then flip over and cook the other side until golden brown.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 it until the rice begins to turn golden.Add the water, chicken powder, salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice. Once the broth has begun to simmer, transfer into lagsana pan or foil baking pan cover with the lid or with a foil 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.
Turned off the oven. Remove from the oven and let sit for about 10 minutes before serving. Garnish with grilled lemon slice, and fresh cilantro. Serve as is, or eat with a fresh lettuce as rice wraps. It’s good to eat it with greek yogurt as well (I love to enjoy it with raw veggies 🍅 🥒). Middle Eastern chicken rice ready to served. Enjoy 😊

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