Description
A flavorful and colorful main course featuring spiced boneless chicken thighs served over fragrant basmati rice cooked with a medley of vibrant vegetables. This Gluten-Free dish balances aromatic spices with tender vegetables and juicy chicken, perfect for an easy yet impressive weeknight dinner.
Ingredients
For the Spiced Chicken
- 2 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
For the Fragrant Rice and Vegetables
- 1 cup basmati rice
- 2 cups low-sodium chicken broth
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 zucchini, diced
- 1/2 cup frozen peas
- Juice of 1/2 lemon
- Chopped fresh cilantro or parsley for garnish
Instructions
- Prepare the Spice Rub: In a small bowl, mix together ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper to create the flavorful spice rub. Rub this mixture evenly over both sides of the chicken thighs, ensuring they are thoroughly coated.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the spiced chicken thighs and cook for 5 to 6 minutes per side, or until the chicken is nicely browned and cooked through with no pink inside. Once done, remove the chicken from the pan and let it rest to retain its juices.
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Then add the minced garlic and stir for another minute until fragrant.
- Cook the Rice: Stir the basmati rice into the saucepan with the butter, onion, and garlic, coating the grains well. Pour in the low-sodium chicken broth and bring the mixture to a boil. Reduce the heat to low and cover the pan to let the rice simmer gently for 15 minutes.
- Add Vegetables: During the last 5 minutes of the rice cooking, evenly distribute the diced red and yellow bell peppers, zucchini, and frozen peas on top of the rice. Cover again to steam the vegetables until they are tender and the rice is fully cooked.
- Finish the Dish: Once cooked, fluff the rice and vegetables gently with a fork. Stir in the juice of half a lemon to brighten the flavors. Slice the rested chicken thighs and serve them atop the fragrant vegetable rice. Garnish with freshly chopped cilantro or parsley for a fresh finish.
Notes
- Customize the vegetables by swapping in your favorites such as carrots, green beans, or mushrooms.
- Chicken breast can be substituted for thighs if preferred; adjust cooking time accordingly to avoid drying out.
- For added richness, serve with a dollop of yogurt or a drizzle of tahini on top.
- Use low-sodium chicken broth to better control the salt content of the dish.
