Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 2 cups uncooked basmati rice
- 4 cups chicken broth
- 1.5 pounds chicken thighs, skinless and boneless, cut into chunks
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
If you’re feeling adventurous, swap out the peas for diced carrots or add a handful of sultanas for a touch of sweetness. And, if you’re vegetarian, feel free to substitute the chicken with chickpeas.
Instructions
- Heat the olive oil in a large, deep pan over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.
- Stir in the ground cinnamon, cumin, smoked paprika, and turmeric, allowing the spices to bloom for about 1 minute. This step always reminds me of my mum’s advice: let the spices speak.
- Add the chicken pieces to the pan and season with salt and pepper. Cook until the chicken is browned on all sides, approximately 6-8 minutes.
- Pour in the basmati rice, stirring to coat the grains with the spices and oil.
- Gently pour in the chicken broth, bringing the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Stir in the frozen peas in the last 5 minutes of cooking. I love how the peas add a pop of color and sweetness to the dish.
- Once cooked, fluff the rice with a fork and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International