Name: Persian-Style Chicken and Rice Recipe
Ingredients: 8 chicken drumsticks (about 2.2 pounds/1 kg): Drumsticks are ideal for this recipe as they remain juicy and flavorful even with oven baking. You can also use bone-in, skin-on chicken thighs as an alternative.; 2 tsp salt (divided): Salt is crucial for seasoning both the chicken and the rice, enhancing the overall flavors.; 2 tsp black pepper (divided): Black pepper adds a subtle warmth and depth, complementing the other spices.; 1 tsp sweet paprika: Sweet paprika lends a gentle smokiness and vibrant color to the chicken.; 1 tsp garlic powder: Garlic powder provides a foundational garlic flavor that permeates the chicken beautifully.; Juice from ½ lemon: Lemon juice brightens the chicken marinade, adding acidity and cutting through the richness.; 2 tbsp olive oil (divided): Olive oil is used both for marinating the chicken and for sautéing the aromatics, contributing healthy fats and flavor.; 1 tbsp unsalted butter: Butter adds richness and a lovely golden-brown color to the chicken and vegetables as they cook.; 1 small yellow onion (finely chopped): Yellow onion forms the aromatic base of the dish, adding sweetness and depth to the rice.; 4 garlic cloves (minced): Fresh garlic brings a pungent and savory flavor that is essential to the Persian-inspired spice blend.; 1 tsp ground cumin: Cumin is a warm and earthy spice that is a cornerstone of Middle Eastern and Persian cuisine, adding a distinctive flavor profile.; 1 tsp sumac: Sumac is a vibrant red spice with a tangy, lemony flavor. It provides a signature Persian taste and brightens the dish beautifully. If you can find it, don’t skip it!; ½ tsp ground coriander: Ground coriander offers a citrusy and slightly sweet flavor that complements the cumin and sumac, adding complexity to the spice blend.; 1 cup uncooked basmati rice: Basmati rice is the perfect choice for this dish due to its long grains, fluffy texture, and delicate aroma. It absorbs the flavorful broth beautifully.; 1 can (14 oz/400 g) chickpeas (drained): Chickpeas add a creamy texture and nutty flavor, as well as plant-based protein and fiber to the meal.; 3 ½ cups chicken broth: Chicken broth provides the liquid base for cooking the rice and infuses it with savory chicken flavor. Use low-sodium broth to control the salt content.; ½ cup almonds (roughly chopped): Almonds add a delightful crunch and nutty flavor, contrasting beautifully with the soft rice and tender chicken. Toasting them lightly enhances their flavor even further.; Cilantro and pomegranate seeds (for serving, optional): Fresh cilantro and pomegranate seeds are optional garnishes that add a pop of freshness, color, and visual appeal. Cilantro provides a bright, herbaceous note, while pomegranate seeds offer a burst of tangy sweetness.

Ingredients

Scale

- 8 chicken drumsticks (about 2.2 pounds/1 kg): Drumsticks are ideal for this recipe as they remain juicy and flavorful even with oven baking. You can also use bone-in, skin-on chicken thighs as an alternative.

- 2 tsp salt (divided): Salt is crucial for seasoning both the chicken and the rice, enhancing the overall flavors.

- 2 tsp black pepper (divided): Black pepper adds a subtle warmth and depth, complementing the other spices.

- 1 tsp sweet paprika: Sweet paprika lends a gentle smokiness and vibrant color to the chicken.

- 1 tsp garlic powder: Garlic powder provides a foundational garlic flavor that permeates the chicken beautifully.

- Juice from ½ lemon: Lemon juice brightens the chicken marinade, adding acidity and cutting through the richness.

- 2 tbsp olive oil (divided): Olive oil is used both for marinating the chicken and for sautéing the aromatics, contributing healthy fats and flavor.

- 1 tbsp unsalted butter: Butter adds richness and a lovely golden-brown color to the chicken and vegetables as they cook.

- 1 small yellow onion (finely chopped): Yellow onion forms the aromatic base of the dish, adding sweetness and depth to the rice.

- 4 garlic cloves (minced): Fresh garlic brings a pungent and savory flavor that is essential to the Persian-inspired spice blend.

- 1 tsp ground cumin: Cumin is a warm and earthy spice that is a cornerstone of Middle Eastern and Persian cuisine, adding a distinctive flavor profile.

- 1 tsp sumac: Sumac is a vibrant red spice with a tangy, lemony flavor. It provides a signature Persian taste and brightens the dish beautifully. If you can find it, don’t skip it!

- ½ tsp ground coriander: Ground coriander offers a citrusy and slightly sweet flavor that complements the cumin and sumac, adding complexity to the spice blend.

- 1 cup uncooked basmati rice: Basmati rice is the perfect choice for this dish due to its long grains, fluffy texture, and delicate aroma. It absorbs the flavorful broth beautifully.

- 1 can (14 oz/400 g) chickpeas (drained): Chickpeas add a creamy texture and nutty flavor, as well as plant-based protein and fiber to the meal.

- 3 ½ cups chicken broth: Chicken broth provides the liquid base for cooking the rice and infuses it with savory chicken flavor. Use low-sodium broth to control the salt content.

- ½ cup almonds (roughly chopped): Almonds add a delightful crunch and nutty flavor, contrasting beautifully with the soft rice and tender chicken. Toasting them lightly enhances their flavor even further.

- Cilantro and pomegranate seeds (for serving, optional): Fresh cilantro and pomegranate seeds are optional garnishes that add a pop of freshness, color, and visual appeal. Cilantro provides a bright, herbaceous note, while pomegranate seeds offer a burst of tangy sweetness.

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Instructions

1. Marinate the Chicken for Maximum Flavor: In a large bowl, combine the chicken drumsticks, sweet paprika, garlic powder, lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Drizzle 1 tablespoon of olive oil over the chicken. Now, get your hands in there! Massage the spice mixture thoroughly into the chicken, ensuring every drumstick is well coated. This marinating step is crucial as it allows the flavors to penetrate the chicken, resulting in a more tender and flavorful final dish. While the recipe suggests setting aside the chicken, if you have the time, even 30 minutes of marinating will make a noticeable difference. For even deeper flavor, you can marinate the chicken in the refrigerator for up to 2 hours.

1. Prep Your Aromatics and Almonds: While the chicken is marinating (or setting aside), take a few minutes to prepare the other ingredients. Finely chop the small yellow onion. Mince the garlic cloves – the finer the mince, the more their flavor will infuse into the dish. Roughly chop the almonds. Chopping them roughly provides varied textures – some will be finer and toast more quickly, while others will be larger and retain a satisfying crunch. Set these prepped ingredients aside, ready to be used in the cooking process.

1. Sear the Chicken to Golden Perfection: Heat the remaining 1 tablespoon of olive oil and the unsalted butter in a large ovenproof skillet or pot over medium heat. Using an ovenproof skillet or pot is key as this dish is finished in the oven. The combination of olive oil and butter provides both a high smoke point and rich flavor. Once the butter is melted and the pan is hot, carefully add the marinated chicken drumsticks to the skillet. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning. Cook the chicken for approximately 5 minutes per side, or until they are beautifully golden brown. Searing the chicken at this stage is not about cooking it through, but rather about developing a rich, flavorful crust and locking in the juices. This browning process, known as the Maillard reaction, is essential for adding depth of flavor to the dish. Once browned, remove the chicken from the skillet and set aside on a clean plate.

1. Build the Aromatic Base: With the chicken removed, add the finely chopped onion to the same skillet (don’t wipe out those flavorful browned bits!). Cook the onion over medium heat for about 3 minutes, or until it becomes softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Then, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the onion and garlic first releases their aromatic oils and creates a flavorful base for the rice.

1. Infuse the Rice with Persian Spices: Now, it’s time to introduce the Persian-inspired spice blend. Add the ground cumin, sumac, and ground coriander to the skillet with the onions and garlic. Also, add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper. Stir everything together and cook for about 1 minute, until the spices become fragrant. Toasting the spices in the hot pan releases their aromatic oils and intensifies their flavor. Next, add the uncooked basmati rice to the skillet and stir until it’s well incorporated with the spice mixture. Toast the rice for about 1 minute, stirring constantly. Toasting the rice lightly before adding liquid enhances its nutty flavor and helps it cook more evenly.

1. Simmer and Absorb the Broth: Pour in the chicken broth into the skillet, ensuring it’s evenly distributed over the rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 8 minutes, or until most of the liquid is absorbed by the rice. It’s important to keep the skillet covered tightly to trap the steam and ensure the rice cooks properly. Check the rice after 8 minutes; if it seems too dry and the liquid is completely absorbed before the rice is cooked through, add a little more broth (about ¼ cup at a time) and continue to simmer, covered, until the rice is tender.

1. Preheat the Oven and Incorporate Chickpeas: While the rice is simmering on the stovetop, preheat your oven to 400°F/200°C. Once the rice has absorbed most of the liquid, stir in the drained chickpeas. Gently fold them into the rice mixture, ensuring they are evenly distributed. Chickpeas add a wonderful creamy texture and nutty flavor to the dish, and heating them through at this stage ensures they are warmed and flavorful.

1. Nestle Chicken, Add Almonds, and Bake to Perfection: Now, nestle the browned chicken drumsticks into the rice, gently pushing them down slightly so they are partially submerged. This allows the chicken to finish cooking in the flavorful rice and broth. Sprinkle the roughly chopped almonds evenly over the top of the rice and chicken. The almonds will toast beautifully in the oven, adding a delightful crunch and nutty aroma. Remove the lid from the skillet and transfer it to the preheated oven. Bake, uncovered, for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and beautifully golden brown. The rice should be tender and fluffy, and the almonds should be toasted and fragrant.

1. Garnish and Serve: Once the dish is out of the oven, let it rest for a few minutes before serving. This allows the flavors to meld and the rice to settle. If desired, garnish with fresh cilantro and pomegranate seeds for a pop of color and freshness. Serve hot and enjoy this incredibly flavorful and satisfying Persian-Style Chicken and Rice!

Nutrition

Serving Size: One Normal Portion
Calories: 457