Lebanese Chicken with Rice and Vegetables

Ingredients

• •4 chicken thighs (bone-in, skin-on)
• •2 tbsp olive oil
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp paprika
• •1/2 tsp ground cinnamon
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1 cup basmati rice
• •2 cups chicken broth
• •1 cup mixed seasonal vegetables (bell peppers, zucchini, carrots)
• •1 lemon, juiced
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well to create a marinade.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and let marinate for at least 15 minutes (or up to 2 hours in the fridge).

3. 3

   In a large pot, heat a little olive oil over medium heat. Add the marinated chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes.

4. 4

   Remove the chicken from the pot and set aside. In the same pot, add the basmati rice and toast for 2 minutes, stirring frequently.

5. 5

   Pour in the chicken broth and bring to a boil. Return the chicken to the pot, cover with a lid, and reduce the heat to low. Cook for 20 minutes.

6. 6

   In the last 5 minutes of cooking, add the mixed seasonal vegetables on top of the chicken and rice. Cover and steam until the vegetables are tender.

7. 7

   Once cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork, and squeeze fresh lemon juice over the top. Garnish with chopped parsley before serving.