Palestinian · intermediate
Palestinian Spiced Chicken And Chickpea Rice Bowl
Fragrant basmati rice infused with warm allspice, turmeric, whole garlic cloves, tender chicken thighs, and nutty chickpeas in a single pot.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix ground cumin, turmeric, and allspice together in a small bowl; season chicken thighs with half of the spice mix.
- 02
Heat olive oil in a wide heavy pot over medium-high heat and sear chicken thighs for 4 minutes per side until golden brown.
- 03
Remove chicken to a plate, lower heat to medium, and cook whole garlic cloves for 2 minutes until lightly browned.
- 04
Stir in the remaining spice mixture, rinsed basmati rice, and drained chickpeas, tossing for 1 minute to coat rice in spice oil.
- 05
Nestle seared chicken thighs on top of the rice and pour in the chicken broth.
- 06
Bring to a boil, cover with a tight lid, reduce heat to low, and cook for 20 minutes without lifting the lid.
- 07
Remove from heat and let rest covered for 10 minutes before fluffing rice with a fork and serving.
A LITTLE KITCHEN KNOW-HOW
pilaf method steaming
Simmering raw grains and aromatics under low moisture and tight steam locks in concentrated spiced broth flavor.
Notes from the kitchen
- Rinsing basmati rice removes excess surface starch and yields distinct fluffy grains.
- Leaving the pot tightly covered during the steam rest period allows the rice to cook through perfectly without sticking.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
