Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 cups basmati rice, thoroughly rinsed
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 3.5 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 2 tablespoons olive oil
- 2 teaspoons Ras el Hanout (or a mix of cumin, coriander, and cinnamon)
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup toasted slivered almonds (for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
- Lemon wedges for serving
Instructions
- Pat the chicken pieces dry with paper towels. In a small bowl, combine the Ras el Hanout, turmeric, smoked paprika, salt, and pepper. Toss the chicken with half of the spice mixture until evenly coated. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-6 minutes. Remove the chicken from the pot and set it aside on a plate; it does not need to be fully cooked through yet.
- In the same pot, add the diced onion. Cook for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pan. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the rinsed basmati rice and the remaining spice mixture to the pot. Stir constantly for 2 minutes to toast the rice grains; this ensures they stay fluffy and separate after cooking.
- Pour in the chicken broth and stir well to combine. Add the seared chicken back into the pot along with the chickpeas and chopped dried apricots. Bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 15-18 minutes. The rice should be tender and the liquid fully absorbed.
- Turn off the heat but do not remove the lid. Let the pot sit for 5-10 minutes. This resting period is crucial as it allows the steam to redistribute, ensuring the rice is perfectly fluffy and the chicken stays succulent. Removing the lid too early can result in gummy or unevenly cooked rice.
- Remove the lid and use a fork to gently fluff the rice, being careful not to mash the grains. Taste and add more salt or pepper if needed. Transfer the mixture to a large serving platter or individual bowls. Garnish generously with toasted slivered almonds and fresh herbs. Serve with lemon wedges on the side for a bright, acidic finish.
- Cook Time: 50 minutes