One Pot Chicken and Lemon Rice

Name: One Pot Chicken and Lemon Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1kg chicken legs scored; 4 tablespoon olive oil; Juice of half a lemon; 2 teaspoon garlic powder; 2 teaspoon cumin powder; 2 teaspoon paprika; 2 and half teaspoon salt or to taste; 1 teaspoon black pepper; 1 teaspoon oregano; 2 teaspoon cayenne chilli powder; 2 tablespoon oil; 1 tablespoon unsalted butter; 2 cup basmati rice; 1 cup chicken stock; 2 cup water (water level should be one inch above surface of rice); 50ml fresh lemon juice; Zest of 1/2 lemon; 1 small onion finely chopped; 3 garlic cloves minced; 1/2 teaspoon black pepper; 1 teaspoon cumin powder; 1 teaspoon salt or to taste; Fresh coriander for garnish

18 steps

Prep:15minCook:45min

Quick simple wholesome meal perfect for Ramadan.

Updated at: Thu, 17 Aug 2023 10:30:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories869.6 kcal (43%)

Total Fat49.6 g (71%)

Carbs72 g (28%)

Sugars2.5 g (3%)

Protein32.6 g (65%)

Sodium1383.4 mg (69%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1) Begin by preparing the chicken legs. Make three or four deep slits on each leg to help the marinade penetrate the meat.

Step 2

2) In a bowl, prepare the marinade by combining the spices, herbs, and seasonings. Add the chicken legs and marinate thoroughly, making sure each leg is well-coated. Cover the bowl with cling film and let it rest for at least two hours, or better yet, overnight, in the refrigerator.

Step 3

3) Wash the rice thoroughly in a sieve until the water runs clear. Soak the rice in cold water for 30 minutes to remove excess starch.

Step 4

4) In a deep pan that can accommodate the chicken and rice, heat the oil over medium heat.

Step 5

5) Once the oil is hot, add the chicken legs to the pan and cook for around 5 minutes on each side until they are charred and 70% cooked. Remove the chicken and discard any burnt bits from the pan, then add more oil if necessary and the butter.

Step 6

6) Once the butter has melted, turn the heat up to medium-high and add the onions. Saute the onions until they are translucent, then add some of the oil from the chicken you removed.

Step 7

7) Add the garlic to the pan and continue to saute until golden brown.

Step 8

8) Turn the heat down to low and add the cumin powder, black pepper, and salt. Mix well, ensuring that the spices are evenly distributed.

Step 9

9) Drain the rice and add it to the pan. Saute the rice for three minutes over medium heat.

Step 10

10) Boil some water and make one cup chicken stock and have two cups of boiling water.

Step 11

11) Add the chicken stock, two cups water, fresh lemon juice, and lemon zest to the pan. Make sure the water level is one inch above the surface of the rice.

Step 12

12) Stir to combine, then turn the heat up to high.

Step 13

13) Once the water is at a rolling boil, place the chicken legs on top of the rice, spacing them out evenly.

Step 14

14) Cover the pan with a lid and reduce the heat to medium. Let it cook for five minutes.

Step 15

15) After five minutes, turn the heat down to low and let it cook for an additional ten minutes.

Step 16

16) Turn off the heat and let the pan sit for ten minutes before removing the lid. This allows the rice to absorb any remaining liquid and the chicken to rest.

Step 17

17) Once the lid is removed, fluff the rice up with a fork and garnish with fresh coriander before serving.

Step 18

18) Note: The total cooking time once the lid is on is 25 minutes.