Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup basmati rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1 lemon, zest and juice
- Fresh parsley, chopped for garnish
Feel free to swap the basmati rice for jasmine if that’s what you have on hand, and remember, a sprinkle of cinnamon is the secret to capturing that nostalgic warmth.
Instructions
- Start by heating the olive oil in a large pot over medium heat. As the oil begins to shimmer, add the chicken thighs, seasoning them with salt, pepper, and a dusting of cinnamon. Brown them for about 5 minutes on each side until they’re golden.
- Remove the chicken from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté them for about 3 minutes, allowing their aromas to meld into the oil, reminiscent of those early morning kitchen ventures with mum.
- Stir in the rice, letting it toast lightly among the onions and garlic for a minute. This step reminds me of how important it is to coax out flavors slowly, much like savoring a good book.
- Add the chicken broth, thyme, and the juice of half a lemon. Return the chicken thighs to the pot, nestling them among the rice. Bring the mixture to a gentle simmer.
- Cover the pot and let it cook for about 20 minutes, or until the rice is tender and the chicken is cooked through. Stir in the frozen peas during the last 5 minutes of cooking.
- Once cooked, remove the pot from heat, fluff the rice gently with a fork, and sprinkle with lemon zest and fresh parsley for a burst of freshness akin to a Devonshire spring morning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International