Recipe Details
Ingredients
-
1 ½tablespoonsstrong paprika
-
1tablespoonground black pepper
-
1tablespooncumin
-
¾tablespoonground coriander
-
¾tablespoonground loomi (dried lime)
-
½tablespoonsumac powder
-
¼tablespoonground cinnamon
-
¼tablespoonground cloves
-
¼tablespoonground nutmeg
-
5green cardamom pods, crushed
-
2black cardamom pods, crushed
-
½bunchfresh cilantro
-
2tablespoonsolive oil
-
½fresh lemon, juiced
-
2chicken thighs
-
2chicken legs
-
1chicken breast
-
1 ½cupsbrown basmati rice
-
¼cupraw cashews
-
¼cupshelled raw almonds
-
¼cupgolden raisins
-
⅛cupshelled raw pistachio nuts
-
2teaspoonsolive oil
-
1shallot, diced
-
1cupchicken broth
Cooking Directions
-
Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
-
Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
-
Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
-
Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
-
Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories576 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 4g |
22% |
Cholesterol 85mg |
28% |
Sodium 336mg |
15% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 8g |
30% |
Total Sugars 8g |
|
Protein 34g |
68% |
Vitamin C 22mg |
24% |
Calcium 102mg |
8% |
Iron 5mg |
30% |
Potassium 570mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved