Middle Eastern Chicken Pilaf with Warm Spices

Name: Middle Eastern Chicken Pilaf with Warm Spices
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (370 g) long-grain basmati rice, rinsed in a sieve under cold water until the water runs mostly clear; 4 cups (950 ml) cold water, for soaking the rinsed rice; 3 cups (710 ml) low-sodium chicken broth, hot; 2½ lb (6 thighs) (1130 g) bone-in, skin-on chicken thighs, patted very dry; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 1 tsp (2½ g) ground cinnamon; 1 tsp (2 g) ground allspice; 1 tsp (3 g) ground turmeric; ½ tsp (1 g) black pepper, freshly ground; 2 tsp (6 g) kosher salt (Diamond Crystal), divided: 1 tsp (3 g) for the chicken, 1 tsp (3 g) for the rice; 3 tbsp (45 ml) olive oil or ghee, divided: 2 tbsp for searing, 1 tbsp for the onions; 2 large (about 14 oz) (400 g) large yellow onions, halved and thinly sliced into half-moons; 5 cloves (15 g) garlic cloves, minced; 1 stick (3 inches) (5 g) cinnamon stick; 2 leaves (1 g) dried bay leaves; ¼ cup (30 g) slivered almonds, toasted; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 1 large (100 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

Bone-in chicken thighs are seared, then steamed on top of fragrant basmati rice cooked with golden onions, garlic, cinnamon and allspice. The rice soaks up the chicken juices and the result is a one-pan dinner with crisp-edged chicken, fluffy separate grains and a crunchy toasted almond finish.

Prep: 20 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 6 generous servings (1 thigh and about 1 cup of rice each)

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Ingredients

6 servings

For the rice
2 cups (370 g) long-grain basmati rice, rinsed in a sieve under cold water until the water runs mostly clear
4 cups (950 ml) cold water, for soaking the rinsed rice
3 cups (710 ml) low-sodium chicken broth, hot
For the chicken
2½ lb (6 thighs) (1130 g) bone-in, skin-on chicken thighs, patted very dry
For the spice mix
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (2.5 g) ground cinnamon
1 tsp (2 g) ground allspice
1 tsp (3 g) ground turmeric
½ tsp (1 g) black pepper, freshly ground
2 tsp (6 g) kosher salt (Diamond Crystal), divided: 1 tsp (3 g) for the chicken, 1 tsp (3 g) for the rice
For the pilaf
3 tbsp (45 ml) olive oil or ghee, divided: 2 tbsp for searing, 1 tbsp for the onions
2 large (about 14 oz) (400 g) large yellow onions, halved and thinly sliced into half-moons
5 cloves (15 g) garlic cloves, minced
1 stick (3 inches) (5 g) cinnamon stick
2 leaves (1 g) dried bay leaves
To finish
¼ cup (30 g) slivered almonds, toasted
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
1 large (100 g) lemon, cut into 6 wedges

Equipment (7)

12-inch (30 cm) deep sauté pan or 5-quart (4.7 L) Dutch oven with tight-fitting lid
Fine-mesh sieve
Large bowl for soaking rice
Small skillet for toasting almonds
Instant-read thermometer
Small bowl for the spice mix
Tongs and a fork

Steps

Before you start

Pat the chicken dry with paper towels and let it sit out for 15–20 minutes while you prep. Dry skin browns instead of steaming.
Use a 12-inch (30 cm) deep sauté pan or a 5-quart (4.7 L) Dutch oven with a tight-fitting lid. A loose lid lets steam escape and leaves the rice undercooked.
Warm the broth in a small saucepan or the microwave until hot. Cold broth slows the pot and makes the rice cook unevenly.
Once the lid goes on, don't lift it until the 20-minute simmer is up. Lifting lets out the steam the rice needs.

1
Rinse and soak rice
- Put the basmati in a fine-mesh sieve and rinse under cold running water for about 1 minute, stirring with your fingers, until the water runs mostly clear.
- Transfer to a large bowl, add the 4 cups (950 ml) cold water and let soak for 20 minutes.
- Drain well in the sieve just before using.
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Ready when: Grains look opaque white and slightly swollen
Tip: Drain thoroughly; extra water clinging to the rice will make the pilaf gummy.
2
Toast the almonds
- While the rice soaks, put the slivered almonds in a small dry skillet over medium heat.
- Stir or shake the pan constantly for 3–4 minutes.
- Tip onto a plate to cool.
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Ready when: Almonds are golden brown at the edges and smell nutty
Tip: Move them to a plate right away; they keep browning in the hot pan.
3
Season the chicken
- In a small bowl, stir together the cumin, coriander, cinnamon, allspice, turmeric, pepper and 1 tsp of the salt.
- Rub exactly half of this mix all over the chicken thighs, including under the skin where you can.
- Reserve the other half of the mix for the rice.
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Ready when: Chicken is evenly coated in a golden-orange spice layer
Tip: Keep the reserved spice mix dry and away from the raw chicken.
4
Sear the chicken
- Heat 2 tbsp of the olive oil in the 12-inch (30 cm) sauté pan over medium-high heat until it shimmers.
- Place the thighs skin-side down in a single layer and cook without moving for 6–7 minutes.
- Flip and sear the second side for 3 minutes.
- Transfer to a plate.
- The chicken will still be raw inside.
- Pour off all but about 2 tbsp of fat from the pan.
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Ready when: Skin is deep golden brown and releases easily from the pan
Tip: If the skin sticks, give it another minute; it releases when it has browned properly.
5
Brown the onions
- Reduce the heat to medium.
- Add the remaining 1 tbsp olive oil and the sliced onions to the same pan, scraping up the browned bits.
- Cook, stirring every minute or so, for 8–10 minutes.
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Ready when: Onions are soft, translucent and golden brown at the edges
Tip: If the browned bits start to scorch, add 1 tbsp water and scrape.
6
Bloom garlic and spices
- Add the garlic, cinnamon stick, bay leaves and the reserved spice mix.
- Stir constantly for 1 minute.
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Ready when: Garlic smells fragrant and the spices smell warm and toasty, not burnt
Tip: Don't walk away; ground spices burn in seconds and turn bitter.
7
Toast the rice
- Add the drained rice to the pan.
- Stir gently for 2 minutes so every grain is coated in the spiced onions and oil.
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Ready when: Grains look slightly translucent at the edges and smell nutty
8
Add broth and chicken
- Pour in the hot broth and add the remaining 1 tsp salt.
- Stir once, scraping the bottom, and bring to a boil over high heat (about 3 minutes).
- Level the rice.
- Nestle the chicken skin-side up on top of the rice, pouring in any juices from the plate.
- Cover with the lid, reduce the heat to low and simmer for 20 minutes.
- Do not lift the lid or stir.
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Ready when: Broth has been absorbed, with small steam holes visible in the rice surface once the lid is removed
Tip: Keep the chicken skin above the rice so it stays crisp-edged.
9
Rest and check
- Remove the pan from the heat and leave it covered for 10 minutes.
- Lift the lid and push an instant-read thermometer into the thickest part of a thigh without touching the bone.
- Pull out the bay leaves and cinnamon stick.
- If the chicken reads under 175°F (79°C), re-cover and cook over low heat for 5 more minutes.
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Ready when: Chicken reads at least 175°F (79°C), the juices run clear and the meat is tender near the bone
Tip: Chicken is safe at 165°F (74°C), but thighs are more tender at 175–185°F (79–85°C).
10
Fluff and serve
- Take the chicken out to a plate.
- Fluff the rice gently with a fork, lifting from the bottom.
- Return the chicken to the top.
- Scatter with toasted almonds and parsley and serve with the lemon wedges.
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Ready when: Rice grains are separate, fluffy and tender with no hard centers
Tip: Squeeze the lemon over each serving just before eating for the brightest flavor.

Good to know

Tips

Rinsing removes surface starch, which is the main reason a pilaf turns out sticky.
Use a heavy pan with a tight lid; if your lid is loose, put a clean kitchen towel under it to trap steam, folding the ends up away from the flame.
For extra crisp skin, after resting, slide the chicken under a hot broiler for 2 minutes on a baking sheet.
Season with care: if your broth is regular rather than low-sodium, cut the added salt in the rice to ½ tsp.

Make ahead

"Rinse and soak the rice up to 1 hour ahead (keep it submerged). Rub the chicken with the spice mix up to 24 hours ahead and refrigerate it uncovered on a plate for drier skin. Slice the onions and mince the garlic a day ahead and refrigerate in airtight containers. Toast the almonds up to 2 days ahead and store airtight at room temperature."

Storage & reheating

Cool within 1 hour of cooking. Refrigerate chicken and rice in airtight containers for up to 3–4 days. Freeze for up to 2 months (without the almonds and parsley). Reheat in a covered skillet over low heat with 1–2 tbsp water per serving for 8–10 minutes, or microwave covered until steaming hot, to 165°F (74°C). Do not leave at room temperature for more than 2 hours.

Substitutions

bone-in, skin-on chicken thighs → Boneless, skinless chicken thighs (1¾ lb / 800 g). Sear for 3 minutes per side, then put them on the rice for only the last 12 minutes of simmering. Cook to 175°F (79°C).
long-grain basmati rice → Other long-grain white rice. Rinse well, skip the soak and reduce the broth to 2¾ cups (650 ml).
slivered almonds → Toasted pine nuts or pistachios. Toast pine nuts the same way, watching closely; they brown faster. Pistachios can be used untoasted.
olive oil or ghee → Ghee or unsalted butter. Gives a richer, nuttier flavor. Use the same amounts.