Middle Eastern Chicken With Chickpea & Cranberry Rice
Middle Eastern Chicken With Chickpea & Cranberry Rice
Rate this RecipeIngredients
- 600 g chicken thighs skin off, chopped in half or thirds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ground allspice
- 1 tablespoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1 brown onion finely diced
- 2 cups basmati rice rinsed well
- 4 cups chicken stock
- 2 cups baby spinach
- 400 g canned chickpeas drained & rinsed
- 1/2 cup dried cranberries roughly chopped
Instructions
- Combine the chicken with 2 tablespoons of the olive oil, the allspice, cardamom and turmeric. Mix well to coat.600 g chicken thighs, 3 tablespoons extra virgin olive oil, 1 tablespoon ground allspice, 1 tablespoon ground cardamom, 1/2 teaspoon ground turmeric
- In a shallow casserole pot or large frying pan, add the chicken thighs and cook for about 5–6 minutes each side or until cooked through and browned. Remove from the pan and set aside.600 g chicken thighs
- In the same pot or pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until soft and translucent. Add the rice and cook for a minute until coated with the oil. Pour in the chicken stock and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 12–15 minutes or until the rice is cooked and the liquid is absorbed.3 tablespoons extra virgin olive oil, 1 brown onion, 2 cups basmati rice, 4 cups chicken stock
- Add the spinach, chickpeas and dried cranberries. Mix gently until the spinach wilts and the ingredients are combined.2 cups baby spinach, 400 g canned chickpeas, 1/2 cup dried cranberries
- To serve, squeeze over some lemon juice and sprinkle with almonds and mint.
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