Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mediterranean Chicken and Rice
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 666
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 160 milligrams
- Sodium
- 859 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 45 grams
This one-skillet chicken and rice dinner is fragrantly spiced with cinnamon, lemon and ras el hanout. The result is a hearty yet healthful dinner of crisp chicken thighs and tender rice, loaded with chickpeas and carrots and topped with cilantro for a pop of freshness and color.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 666
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 160 milligrams
- Sodium
- 859 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 45 grams
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper and rub all over with the ras el hanout. Heat a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering. Add the chicken and cook, flipping once, until browned all over, about 5 minutes; remove to a plate.
- Add the onion and carrots and cook, stirring occasionally, until slightly tender, 3 to 5 minutes. Add the chickpeas, lemon zest and cinnamon stick, stirring to combine with the vegetables. Stir in the rice, then add the chicken broth and 3/4 teaspoon salt. Bring to a boil, stir, then add the chicken along with any juices from the plate. Remove from the heat; cover using a sheet of foil with a slight overhang, then cover with a tight-fitting lid.
- Transfer to the oven and bake until the liquid is absorbed, the rice is tender and the chicken is cooked through, about 17 minutes. Remove from the oven and set aside 5 minutes. Discard the cinnamon stick. Top with cilantro and serve with lemon wedges.
