Rice with Chicken in Arabic Style | Quick Simple and Easy Recipe

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a protein boost while long-grain rice is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are a cost-effective alternative.

Marinate chicken with garlic, salt, black pepper, and lemon juice for at least 30 minutes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add marinated chicken pieces and brown on all sides, about 8-10 minutes.

Sprinkle in cinnamon, cardamom, cloves, and bay leaves; stir to combine.

Pour in chicken broth and bring to a boil, then reduce heat to low.

Cover and simmer until chicken is cooked through, about 30-40 minutes.

Remove chicken and set aside; strain the broth if desired.

Add basmati rice to the pot with the broth and bring to a boil.

Reduce heat to low, cover, and cook until rice is tender, about 15-20 minutes.

Fluff rice with a fork and stir in chopped parsley and toasted almonds.

Serve chicken over rice, garnished with additional parsley and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens