Description
A comforting one-pan meal of fragrant spiced rice baked with juicy chicken, caramelized onions, and topped with boiled eggs for a wholesome finish.
Ingredients
Scale
- 1 ½ lbs chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp chili powder (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 cups basmati rice, rinsed and soaked 20 minutes
- 1 large onion, sliced into rings
- 2 tbsp butter or ghee
- 3 ½ cups chicken broth (or stock)
- 1 bay leaf
- ½ tsp cinnamon
- ½ tsp ground cardamom
- 3 hard-boiled eggs, halved
- Fresh parsley or cilantro, chopped
Instructions
- In a bowl, combine chicken with olive oil, garlic, ginger, cumin, coriander, paprika, turmeric, chili powder, salt, and pepper. Let marinate for at least 30 minutes (or overnight).
- In a large oven-safe skillet or baking dish, melt butter/ghee. Add onion slices and cook until soft and lightly caramelized. Remove and set aside.
- In the same pan, sear marinated chicken on medium-high heat until golden on the outside (it will finish cooking in the oven).
- Add soaked rice, chicken broth, bay leaf, cinnamon, and cardamom to the pan. Stir gently to combine. Layer caramelized onions and seared chicken on top.
- Cover with foil and bake at 375°F (190°C) for 30–35 minutes, until rice is fluffy and chicken is fully cooked.
- Top with halved boiled eggs and sprinkle with fresh parsley or cilantro before serving.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust the spice levels according to your preference.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg