Ingredients
Scale
- 600g boneless, skinless chicken thighs
- 1 ½ tsp cumin
- 1 ½ tsp baharat
- ¾ tsp turmeric
- 4 cloves garlic
- 1 tbsp pomegranate molasses
- 3 tbsp olive oil
- 1 onion
- 250g basmati rice
- 450ml chicken stock
- Fresh coriander leaves and pomegranate seeds for garnish
Instructions
- In a mixing bowl, combine chicken thighs with cumin, baharat, turmeric, crushed garlic, pomegranate molasses, salt, and pepper. Mix well.
- Heat olive oil in a large non-stick frying pan over high heat. Add marinated chicken; brown for about 3-4 minutes on each side. Remove and set aside.
- In the same pan, add onion and sauté until softened. Stir in remaining garlic and cardamom; cook for another 30 seconds.
- Add the washed basmati rice to the onion mixture, then pour in chicken stock. Bring to a boil before adding back the chicken.
- Cover tightly; cook for about 6-8 minutes until most liquid evaporates, then reduce heat and simmer for an additional 18-20 minutes until cooked through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg