Description
A fragrant one-pan dish of seared chicken and basmati rice cooked with warm spices, olives, and preserved lemon. This Mediterranean-inspired meal is comforting, vibrant, and packed with aromatic flavor.
Ingredients
- 1 1/2 cups basmati rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt, plus more to taste
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 4 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 preserved lemon rind, finely chopped
- 3/4 cup pitted green olives
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1/2 cup fresh parsley leaves, chopped
Instructions
- Rinse the basmati rice in cold water several times until the water runs clearer. Drain well and set aside.
- In a small bowl, mix the cumin, coriander, paprika, cinnamon, turmeric, and 1 teaspoon kosher salt.
- Pat the chicken breasts dry and season both sides with half of the spice mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear the chicken for 3–5 minutes per side until golden. Remove and set aside.
- Add the remaining olive oil to the same pan and cook the chopped onion for about 5 minutes until soft and lightly golden.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the rinsed rice and remaining spice mixture, stirring so the rice becomes coated with oil and spices.
- Mix in the chopped preserved lemon rind and green olives.
- Pour in the chicken broth and water and bring the mixture to a gentle simmer.
- Nestle the seared chicken breasts into the rice. Cover the skillet and reduce the heat to medium.
- Cook for about 30 minutes until the rice is tender and the chicken is fully cooked. Add a splash of water and cook longer if the rice is still firm.
- Sprinkle with chopped parsley before serving. Serve the chicken whole or shredded and mixed into the rice.
Notes
- Chicken thighs can replace chicken breasts for a juicier result.
- If preserved lemon is unavailable, substitute with lemon zest and a small amount of lemon juice.
- Add diced vegetables such as carrots or bell peppers for extra nutrition.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat with a splash of broth or water to keep the rice moist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 85 mg
