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Middle Eastern Chicken Rice
Middle Eastern Chicken Rice

Before you jump to Middle Eastern Chicken Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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If you want to see results, it is definitely not a necessity to drastically alter your eating habits. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to middle eastern chicken rice recipe. To make middle eastern chicken rice you only need 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Middle Eastern Chicken Rice:
  1. Use For the chicken:
  2. You need 10 chicken wings, 4 chicken thighs (you can use whole chicken then cut it into a pieces)
  3. Get 2 tbsp lemon juice
  4. Provide 1 tsp turmeric
  5. Take 1 tsp cumin
  6. Prepare 1/2 tbsp curry
  7. Take 1/2-1 tsp oregano powder
  8. Provide 4 garlic cloves, minced
  9. Prepare 1 tsp salt
  10. You need 1 tsp black paper
  11. You need For the rice:
  12. Prepare 2 tbsp olive oil or vegetable oil divided
  13. Take 1 small onion, finely chopped
  14. You need 3-4 clove garlic, finely minced
  15. Prepare 1 1/2 cups basmati rice
  16. Provide 2 1/2 Water
  17. Use 1-2 tsp chicken powder
  18. Provide 1 tsp cumin
  19. Get 1 tsp oregano powder
  20. Take 1 tsp salt
  21. Provide 1 tsp turmeric
Instructions to make Middle Eastern Chicken Rice:
  1. Marinated the chicken with all the ingredients and let marinade for at least 30 minutes to 1 hour. (I marinated for over night).
  2. Preheat the oven to 375 degrees. - In a large oven safe skillet, heat up 1 tbsp of oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown then flip over and cook the other side until golden brown. - Remove the chicken and set aside.
  3. Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium high heat. - Add the onions to the skillet with the oregano, turmeric, and cumin. Saute until the onions become translucent.
  4. Add the garlic and basmati rice and saute it until the rice begins to turn golden. - Add the water, chicken powder, salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice. Once the broth has begun to simmer, transfer into lagsana pan or foil baking pan cover with the lid or with a foil transfer to the oven to continue cooking.
  5. Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed.
  6. Turned off the oven. Remove from the oven and let sit for about 10 minutes before serving. Garnish with grilled lemon slice, and fresh cilantro. - Serve as is, or eat with a fresh lettuce as rice wraps. It’s good to eat it with greek yogurt as well (I love to enjoy it with raw veggies 🍅 🥒). Middle Eastern chicken rice ready to served. Enjoy 😊

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