The ultimate easy, flavour-packed dinner with minimal cleanup.
This One Pot Middle Eastern Chicken and Rice delivers incredible, authentic flavour with the simplest cleanup. Bone-in chicken is coated in a warm blend of cumin, turmeric, and sumac, then baked atop basmati rice that absorbs every drop of spiced stock. It’s a complete, aromatic meal that turns an ordinary weeknight into something special, straight from the oven to the table.
There’s something almost magical about a one-pot recipe where the starch cooks right in the seasoned cooking juices. This dish is exactly that. The rice doesn’t just act as a side; it becomes the flavour-infused foundation of the whole meal, soaking up the spices and rich chicken drippings. It’s clever cooking that feels both rustic and impressive.
Why You’ll Love this One-Pot Meal
This recipe is a staple for a reason. Here’s why it works so well:
- Authentic Flavour, Simple Method: The blend of toasted spices (cumin, coriander, sumac) creates a deeply aromatic, authentic base with minimal effort.
- True One-Pot Wonder: Everything cooks together in a single dish. The rice absorbs all the spiced stock and chicken juices, becoming incredibly flavourful, and you only have one pot to wash.
- Perfect Textures: You get tender, juicy bone-in chicken resting on a bed of fluffy, fragrant basmati rice – a classic, satisfying contrast.
- Ideal for Gatherings: It’s a complete, crowd-pleasing meal that looks abundant and rustic when brought straight to the table.
- Adaptable: While the spice mix is perfect as is, you can easily adjust the vegetable garnishes or use your favourite chicken cuts.
How To Make Middle Eastern Chicken and Rice
The process is beautifully straightforward, building layers of flavour in one dish.
- Spice & Sear the Chicken: Coat the chicken pieces in half of the aromatic spice mix, then brown them in the pot to build a golden, flavourful fond.
- Toast the Aromatics: In the same pot, cook onion and garlic until soft, then stir in the nuts and the remaining spices to toast them lightly.
- Layer & Bake: Add the rice, nestle the seared chicken on top, and pour in the stock. The pot goes into the oven, where the rice steams and absorbs all the delicious liquid and chicken juices.
- Rest & Serve: Let it rest covered for 10 minutes after baking, this ensures the rice is perfectly fluffy. Garnish generously and serve straight from the pot.
Key Ingredients & Tips
- The Spice Blend: Toasting the ground spices with the onions and nuts for just a minute is crucial as it unlocks their full aroma and depth.
- Bone-In Chicken: Using bone-in, skin-on pieces (thighs, drumsticks) is highly recommended. The bones and skin add immense flavour and richness to the rice as it cooks.
- The Rice: Basmati rice is ideal for its long, separate grains and fragrance. Rinse it well before using to remove excess starch.
- The Nuts: Toasted pistachios and almonds are stirred into the rice, adding a wonderful crunch and nutty richness. Don’t skip toasting them.
- Make it Your Own: The suggested garnishes (yoghurt, fresh herbs, lemon, flatbread) are not just decoration—they add essential fresh, creamy, and tangy contrasts. Use what you have.
Serving Suggestions for Middle Eastern Chicken
This dish is a complete meal, but traditional accompaniments turn it into a feast. Serve it directly from the pot with a bowl of cool, creamy Greek yoghurt for dolloping and plenty of lemon wedges for squeezing over. A stack of warm flatbread (like pita or lavash) on the side is essential for scooping. For a fresh, crisp contrast, add a simple chopped cucumber and tomato salad or some chargrilled asparagus or zucchini.
Storage
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered dish in the oven or in the microwave, adding a small splash of water or stock to prevent the rice from drying out.
Freezer: This dish freezes reasonably well. Portion, cool completely, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Note that the texture of the rice may soften slightly upon thawing.
FAQ’s
Can I use chicken breast instead of bone-in pieces?
You can, but for the best flavour and juiciness, bone-in, skin-on thighs or drumsticks are highly recommended. The bones and fat render into the rice. If using breast, reduce the oven time slightly to prevent drying.
Do I have to toast the nuts?
Yes, toasting is recommended. It deepens their flavour and adds a crucial crunchy texture that contrasts beautifully with the soft rice and chicken.
What can I use instead of sumac?
Sumac has a unique tart, lemony flavour. The best substitute is a double squeeze of fresh lemon juice added when serving, plus an extra pinch of paprika for colour.
Can I make this on the stovetop instead of in the oven?
Yes. After adding the stock, bring to a simmer, then reduce heat to low, cover tightly, and cook for 25-30 minutes without lifting the lid. Let it rest off the heat for 10 minutes.
I hope this One Pot Middle Eastern Chicken and Rice becomes a cherished, easy win in your dinner rotation. It’s proof that a few great spices and a simple method can create a meal that’s truly greater than the sum of its parts. Give it a try and let the incredible aromas fill your kitchen – and let me know in the comments how it turned out!
More One Pot Meals:
- Easy Moroccan Chicken Tagine with Dates & Honey
- Bill Grangers Curried Chicken & Rice
- Middle Eastern Lamb & Pasta Bake
- Lamb Meatballs with Harissa & Chickpeas
- Hearty Chicken & Vegetable Quinoa Soup (One-Pot Meal)
middle eastern chicken
One Pot Middle Eastern Chicken and Rice
Equipment
- Large flameproof casserole dish
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon each ground turmeric, ground coriander, sumac and salt
- ½ teaspoon each ground cardamom, cinnamon and black pepper
- 1.8kg whole chicken, cut into 10 pieces (see notes)
- 1 onion, thinly sliced
- 4-5 cloves garlic, finely diced
- 2 tablespoons pistachio kernels, lightly toasted and roughly chopped
- 2 tablespoons slivered almonds, lightly toasted
- 300g (1½ cups) basmati rice
- 750ml (3 cups) liquid chicken stock
TO SERVE (OPTIONAL EXTRAS)
- Grilled asparagus or other greens
- Fresh coriander
- Greek style natural yoghurt
- Lemon wedges
- Flat bread of choice
- Extra pistachio and almonds
Instructions
- Preheat oven to 200℃ (180℃ fan forced). Combine cumin, turmeric, coriander, sumac, salt, cardamon and pepper in a small bowl. Sprinkle half of this spice mix over the chicken pieces to coat evenly, reserve the remaining spice mix for later.
- Heat 1 tablespoon olive oil in a large flameproof casserole dish over medium-high heat. Add half of the chicken pieces and cook for 5 minutes or until lightly browned all over. Transfer to a plate and set aside. Repeat with remaining chicken. Transfer to plate and set aside.
- Add the onion and garlic to pan, cook, stirring often for 5 minutes or until softened. Stir in the pistachios and almonds and the reserved spices. Cook for 1 min or until fragrant. Add the the rice, stir to coat in spices, then return the chicken to the pan, placing skin side up, in a single layer. Slowly pour over the chicken stock.
- Cover the pan with a tight fitting lid and transfer to oven. Bake for 45-55 min or until the rice is tender and all liquid has been absorbed. Remove and set aside, covered, for 10 minutes before serving. Serve chicken and rice with chargrilled asparagus, yoghurt and flat bread. Garnish with a drizzle of olive oil, chopped coriander, lemon wedges and extra toasted nuts.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Chicken: For the best flavour, use bone-in, skin-on pieces like thighs or drumsticks. A whole cut-up chicken works perfectly. If using breast, reduce cooking time slightly.
- Spices: Toasting the spice blend with the onions and nuts is a key step for depth of flavour.
- Sumac can be substituted with extra lemon juice at the table.
- Nuts: Lightly toast the pistachios and almonds before adding. This enhances their flavour and adds essential texture.
- Make Ahead: The spice mix can be prepared in advance. The full dish is best served fresh but leftovers store well.
- Serving: Essential garnishes include lemon wedges, fresh herbs, and yoghurt to balance the rich, spiced flavours.
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