A one pot meal that combines wild rice, veggies, chickpeas and warming Middle Eastern spices.
Ingredients
2 tsp
Allspice, ground
1 tsp
Black pepper
3/4 tsp
Cardamom, ground
1/4 tsp
Turmeric, ground
6 thigh(s)
Chicken thighs, boneless, skinless
1 dash
Salt
1 tbsp
Extra virgin olive oil
1 cup
Sweet onion
2 cup chopped
Carrots
1 cup
Frozen green peas
1 cup
Chickpeas, canned, drained
2 cup
Wild rice, dry
2 stick
Cinnamon Stick
2 cup
Chicken broth (stock), low sodium
Instructions
Make the spice mix: In a small bowl, combine your spices for the seasoning blend. Set aside.
Prep the chicken: Pat the chicken thighs dry and cut each one in half. Season them generously with salt, then rub them with the spice mix. Use your hands to make sure the chicken is evenly coated. If you have time, let it sit at room temperature for about 20 minutes—this helps the flavors soak in.
Sear the chicken: In a large, deep skillet with a lid, heat 3 tablespoons of extra virgin olive oil over medium-high heat until it’s shimmering (but not smoking). Add the chicken and brown it quickly on both sides. Once browned, remove the chicken from the skillet and set it aside.
Cook the vegetables: Add the onions, carrots, and frozen peas to the same skillet. Sauté for about 4 minutes, stirring occasionally, until they soften. Stir in the chickpeas and rice, then season with a bit of salt, 1/2 teaspoon of allspice, and 1/4 teaspoon of ground cardamom.
Add the chicken and broth: Nestle the browned chicken pieces back into the skillet, tucking them into the rice and veggie mixture. Sprinkle in the cinnamon, then pour in the chicken broth. Bring the mixture to a boil.
Simmer and finish: Once boiling, reduce the heat to low. Cover the skillet and let everything cook gently for about 20 minutes, or until the chicken is cooked through and the rice is tender.
Let rest: Remove from the heat and let it sit for a few minutes before serving to allow the flavors to settle.
