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One-pot Middle Eastern chicken and rice in a white pan, topped with spiced chicken, asparagus, lemon wedges, herbs, nuts and a dollop of yogurt, styled on a white timber background in natural light.

One Pot Middle Eastern Chicken and Rice

This One Pot Middle Eastern Chicken and Rice is an aromatic, complete meal where spiced, bone-in chicken bakes atop fluffy basmati rice. All the flavours meld in one dish for an authentic-tasting dinner with minimal cleanup.
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Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Course: Dinner
Cuisine: Middle Eastern
Keyword: easy baked chicken and rice, easy Middle Eastern dinner, indian spiced chicken and rice, Middle Eastern chicken & rice, one-pot chicken and rice
Servings: 4 - 6
Author: Kate Brodhurst

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

  1. 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.
  2. 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.
  3. Spices: Toasting the spice blend with the onions and nuts is a key step for depth of flavour. 
  4. Sumac can be substituted with extra lemon juice at the table.
  5. Nuts: Lightly toast the pistachios and almonds before adding. This enhances their flavour and adds essential texture.
  6. Make Ahead: The spice mix can be prepared in advance. The full dish is best served fresh but leftovers store well.
  7. Serving: Essential garnishes include lemon wedges, fresh herbs, and yoghurt to balance the rich, spiced flavours.