Description

Ingredients

• Chicken & marinade
• 🍗 Boneless, skinless chicken thighs: 800 g (about 8 thighs / 1¾ lb) Original: 🍗 Boneless, skinless chicken thighs: 800 g (about 8 thighs / 1¾ lb)
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz) Original: 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz) Original: 🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz)
• 🧄 Garlic, finely minced: 9 g (3 cloves / 0.3 oz) Original: 🧄 Garlic, finely minced: 9 g (3 cloves / 0.3 oz)
• 🧂 Fine salt: 5 g (1 tsp / 0.18 oz) Original: 🧂 Fine salt: 5 g (1 tsp / 0.18 oz)
• ⚫ Ground black pepper: 1 g (¼ tsp / 0.04 oz) Original: ⚫ Ground black pepper: 1 g (¼ tsp / 0.04 oz)
• 🌶️ Ground cumin: 4 g (1½ tsp / 0.14 oz) Original: 🌶️ Ground cumin: 4 g (1½ tsp / 0.14 oz)
• 🌶️ Ground coriander: 3 g (1 tsp / 0.11 oz) Original: 🌶️ Ground coriander: 3 g (1 tsp / 0.11 oz)
• 🌶️ Smoked or sweet paprika: 3 g (1 tsp / 0.11 oz) Original: 🌶️ Smoked or sweet paprika: 3 g (1 tsp / 0.11 oz)
• 🌿 Ground turmeric: 1 g (½ tsp / 0.04 oz) Original: 🌿 Ground turmeric: 1 g (½ tsp / 0.04 oz)
• 🌿 Ground cinnamon: 0.5 g (¼ tsp / 0.02 oz) Original: 🌿 Ground cinnamon: 0.5 g (¼ tsp / 0.02 oz)
• Rice & tray Original: Rice & tray
• 🍚 Long-grain rice, rinsed: 300 g (1½ cups / 10.6 oz) Original: 🍚 Long-grain rice, rinsed: 300 g (1½ cups / 10.6 oz)
• 🧅 Red onion, thinly sliced: 120 g (1 medium / 4.2 oz) Original: 🧅 Red onion, thinly sliced: 120 g (1 medium / 4.2 oz)
• 🫑 Red bell pepper, strips: 120 g (1 cup / 4.2 oz) Original: 🫑 Red bell pepper, strips: 120 g (1 cup / 4.2 oz)
• 🫑 Green bell pepper, strips: 120 g (1 cup / 4.2 oz) Original: 🫑 Green bell pepper, strips: 120 g (1 cup / 4.2 oz)
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz) Original: 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz) Original: 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz)
• 🌿 Ground turmeric: 1 g (½ tsp / 0.04 oz) Original: 🌿 Ground turmeric: 1 g (½ tsp / 0.04 oz)
• 🍋 Chicken or vegetable stock, hot: 720 ml (3 cups / 24 fl oz) Original: 🍋 Chicken or vegetable stock, hot: 720 ml (3 cups / 24 fl oz)
• To finish Original: To finish
• 🍋 Lemon, cut in wedges: 1 medium, ~80 g (2.8 oz) Original: 🍋 Lemon, cut in wedges: 1 medium, ~80 g (2.8 oz)
• 🌿 Fresh parsley, chopped: 8 g (¼ cup / 0.3 oz) Original: 🌿 Fresh parsley, chopped: 8 g (¼ cup / 0.3 oz)
• 🥛 Thick yogurt or garlic yogurt (for serving, optional): 120 g (½ cup / 4.2 oz) dairy Original: 🥛 Thick yogurt or garlic yogurt (for serving, optional): 120 g (½ cup / 4.2 oz)

Preparation

• Marinate the chicken In a large bowl whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, coriander, paprika, turmeric and cinnamon. Add the chicken thighs, turn to coat well and let marinate at least 20 min at room temperature while you prepare the rice.
• Heat the oven Preheat the oven to 200°C (400°F). Lightly oil a deep rimmed sheet pan or a large roasting dish (about 30×40 cm / 12×16 in).
• Build the rice base In the prepared pan combine the rinsed rice, onion slices and bell pepper strips. Drizzle with olive oil, sprinkle with salt and turmeric, and toss to coat. Spread in an even layer, then pour the hot stock over the top. Gently shake the pan so the rice lies in a flat layer under the liquid.
• Add the chicken Place the marinated chicken thighs on top of the rice, smooth side up, leaving a little space between each piece so they can brown. Spoon any leftover marinade over the thighs.
• Bake covered Cover the pan tightly with foil. Bake at 200°C (400°F) for 25 min so the rice absorbs most of the stock and the chicken cooks through.
• Brown and finish Remove the foil and return the pan to the oven. Bake uncovered 10–15 min more at 200°C (400°F), until the chicken is nicely browned on top and the rice is tender and fluffy. If the top needs extra color, switch to broil for 2–3 min, watching closely.
• Rest and serve Let the pan rest 5 min out of the oven. Fluff the rice gently around the chicken with a fork. Sprinkle with chopped parsley and serve with lemon wedges and spoonfuls of cool yogurt on the side.

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