One-Pan Baharat Chicken with Spiced Rice

Middle Eastern · Poultry


Warm, aromatic and deeply savory, this easy one-pan chicken and rice dinner uses Baharat to bring classic Middle Eastern flavor to an everyday meal.

Serves: 4
Prep: 15 minutes
Cook: 45 minutes

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons Zamouri Spices Baharat
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 3 cups chicken broth
  • 1/2 cup golden raisins
  • 1/2 teaspoon salt, or to taste
  • Fresh parsley, for garnish
  • Toasted sliced almonds, for garnish

Instructions

  1. Season the chicken thighs with 1 tablespoon Baharat and a pinch of salt.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook until golden brown. Turn briefly to brown the other side, then remove and set aside.
  3. Reduce heat to medium. Add the onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
  4. Stir in the rice and remaining tablespoon of Baharat, coating the rice thoroughly with the spices.
  5. Pour in the chicken broth and add the golden raisins and salt. Stir and bring to a gentle simmer.
  6. Nestle the chicken thighs back into the pan, skin-side up. Cover, reduce heat to low and cook for approximately 25–30 minutes, until the rice is tender and the chicken reaches 165°F internally.
  7. Remove from heat and let stand for 5 minutes. Garnish with fresh parsley and toasted almonds before serving.

Try it with: A cucumber-tomato salad, warm pita or roasted vegetables.

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