One Pot Middle Eastern Chicken and Rice

September 5, 2016
A flavorful Middle Eastern Chicken made with seasoned tumeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make.

Seasoned flavorful Middle Eastern Chicken with turmeric rice is a meal the whole family will love. It’s super easy to make, and makes a great weeknight meal because it’s fast to prepare and all made in one pot. The ultimate comfort food, but with a healthy twist!


I absolutely love this Middle Eastern Chicken recipe because it is full of flavors that are warm and comforting. For me comfort food is all about eating a meal that reminds you of home, and whenever I have this middle eastern chicken I am instantly transported to my childhood and family dinners around the dinner table.A flavorful Middle Eastern Chicken made with seasoned tumeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make. From a young age my mom always stressed the importance of using fresh and quality ingredients whenever we made a meal. Saturday mornings were spent at the farmers market picking up local produce, meat, and chicken to use to prepare in the meals for the week. Now that I’m an adult I still shop this way, and today’s middle eastern chicken recipe is no different. I teamed up with Foster Farms to bring you a dish that redefines comfort food, and to introduce to you the #NewComfortFood, a modern healthy twist using mostly local and seasonal ingredients. A flavorful Middle Eastern Chicken made with seasoned turmeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make.For the chicken, I used Foster Farms Simply Raised Fresh Chicken. Family owned, California grown, and free of antibiotics this was of course the natural choice. I absolutely love that I can make a run to my local grocery store (I picked this up at Ralph’s), and know that I am getting chicken that has been raised right in my own state. It just inspires me to create healthier versions of my favorite comfort food. For more creative and healthy recipes be sure to check out Foster Farms website for some inspiration, and here’s a coupon for $1 off for you to try it on your own! A flavorful Middle Eastern Chicken made with seasoned turmeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make.The flavors of this middle eastern chicken are bold and in your face. I call it middle eastern because of the spices of turmeric, cumin, and curry that are used in the dish. It’s even better because the chicken sits on a bed of rice that has been flavored with turmeric, and the juices of the fresh chicken. It’s cooked together all in one pan building layers and layers of flavor. The chicken is seared until golden brown first, and then the rice is added and finishes cooking in the oven. I love cooking rice in the oven because of how much flavor it absorbs.

More Chicken Recipes from Ev’s Eats! 

I hope this dish inspires you to revisit your favorite comfort food recipes, and transform them into the #NewComfortFood, healthy but just as indulging. Check out the recipe below.

One Pot Middle Eastern Chicken and Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Middle Eastern
Serves: 4-6
Ingredients
For the Chicken
  • 5 skin on,bone in chicken thighs
  • 2 tbsp of lemon juice
  • 2 tbsp of turmeric
  • 1 tbsp of cumin
  • ½ tbsp of curry
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1 tsp of salt
  • 1 tsp of black pepper
For the Rice
  • 2 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely minced
  • 1½ cups basmati rice
  • 1½ cups chicken broth
  • 1 cup water
  • 1 tbsp dried oregano
  • 1 tbsp of turmeric
  • 1 tsp of cumin
  • 1 tsp salt
Instructions
  1. Combine the chicken and all the ingredients for the chicken in a large resealable bag, and let marinade for at least 30 minutes (preferably over night for more flavor).
  2. Preheat the oven to 375 degrees.
  3. In a large oven safe skillet, heat 1 tbsp of olive oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes), then flip over and cook the other side until golden brown (another 3-5 minutes).
  4. Remove the chicken and set aside.
  5. Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium high heat.
  6. Add the onions to the skillet with the oregano, turmeric, and cumin. Saute until the onions become translucent.
  7. Add the garlic and basmati rice and saute for 1 minute, just until the rice begins to turn golden.
  8. Add the chicken broth, water, and salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice and liquid. Once the liquid has begun to simmer, cover with a lid, and transfer to the oven to continue cooking.
  9. Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed.
  10. Remove from the oven and let sit for 10 minutes before serving. Garnish with grilled lemon slice, and fresh parsley.
  11. Serve as is, or with Greek yogurt and fresh kale that has been massaged with olive oil, salt, and pepper.

A flavorful Middle Eastern Chicken made with seasoned turmeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make.

 

A flavorful Middle Eastern Chicken made with seasoned turmeric rice all in one pot! Fuss free this middle eastern chicken is super easy to make.

You Might Also Like

  • Elizabeth September 5, 2016 at 10:46 am

    Such a beautiful looking dish! I love all the spices you’ve used here. Middle Eastern cuisine is my favourite.

    • evseats September 7, 2016 at 1:11 pm

      Thanks Elizabeth! It’s one of my favorites as well. I probably have it at least once a week.

  • Tara September 5, 2016 at 10:47 am

    Such a wonderful meal! I love the color of that turmeric rice and the chicken looks incredible. So perfect for a one pot meal.

    • evseats September 7, 2016 at 1:10 pm

      Thanks Tara. I love the color turmeric gives off as well!

  • Janette@CulinaryGinger September 5, 2016 at 11:25 am

    I have all the ingredient to make this, it looks delicious. Love Foster Farms chicken.

    • evseats September 7, 2016 at 1:10 pm

      🙂

  • Dahn September 5, 2016 at 11:30 am

    This looks so good. I love a one pot meal for weeknight dinners.

    • evseats September 7, 2016 at 1:09 pm

      thanks Dahn!

  • Lisa September 5, 2016 at 11:50 am

    Oh my goodness…this sounds delicious! I imagine it smelled fantastic when you were cooking it!

    • evseats September 7, 2016 at 1:09 pm

      It had the whole house smelling so aromatic!

  • Akhila@Pepper Delight September 6, 2016 at 9:12 am

    Yum Yum !!! Omg I am drooling here :-), This looks soo good, and your photos are amazing !!!

    • evseats September 7, 2016 at 1:08 pm

      Thank you Akhila <3

  • linda spiker September 6, 2016 at 11:31 am

    Gorgeous! Pinned and am definitely going to make!

    • evseats September 7, 2016 at 1:07 pm

      Thanks Linda! Come back and let me know how it turns out!

  • Meghan September 6, 2016 at 11:57 am

    This recipe looks amazing! I’m saving this one for dinner this week!

    Meghan | BeyondBasicBlog.com

    • evseats September 7, 2016 at 1:07 pm

      Hope you like it Meghan!

  • Brittany_WMSB September 6, 2016 at 12:27 pm

    OMG this looks to die for! I can’t wait to try it!

    • evseats September 7, 2016 at 1:06 pm

      thank you!

  • Madeline September 6, 2016 at 1:51 pm

    Such a lovely combo of flavors! I love one pot meals!

    • evseats September 7, 2016 at 1:06 pm

      they are the best kind of meals! thanks Madeline!

  • Leah September 6, 2016 at 2:23 pm

    This sounds unbelievably tasty! I love all the flavors in this, yum!

    • evseats September 7, 2016 at 1:06 pm

      thank you Leah!

  • JeeYoung Dubs September 6, 2016 at 2:59 pm

    mmm so amazing, looks great!

    • evseats September 7, 2016 at 1:04 pm

      thanks!

  • Morgan September 12, 2016 at 6:50 pm

    I made this last week, and it was a hit! The only thing we did is leave out the onion in the rice (my boyfriend is a bit of a texture critic – he can’t stand onions in rice). It was amazing! We definitely will be making this again and again.

    • evseats September 13, 2016 at 5:21 pm

      Thanks Morgan! I’m so glad you guys liked it 🙂 It’s one of my favorite recipes! Thanks for coming back to tell me how it turned out.

  • 賓果開獎 September 13, 2016 at 1:16 pm

    賓果開獎

    Generally I don’t read post on blogs, but I would like to say that this write-up very forced me to try and do so! Your writing style has been surprised me. Thanks, quite nice article.

    • evseats September 13, 2016 at 5:21 pm

      Thanks so much! Glad you enjoyed reading it 🙂

  • michelle October 4, 2016 at 8:27 pm

    Would a dutch oven work for this instead of a cast iron skillet? I don’t have a lid for my skillet!

    • evseats October 4, 2016 at 9:45 pm

      Hey Michelle! A dutch oven would definitely work! I also don’t have a lid for my cast iron skillet so I covered it with aluminum foil, and then covered it with a sheet pan. 🙂 Hope this helps!

  • amanda November 21, 2016 at 2:55 pm

    can i use chicken breasts for this if i dont have thighs? never made anything like this but looks delicious! TFS 🙂

    • evseats November 22, 2016 at 7:22 am

      Hi Amanda! Thanks so much! You can definitely use chicken breasts in replacement of the thighs. Just cook the breasts 10 minutes less than the thighs so you don’t end up with dry chicken! Hope you enjoy 🙂

  • Melanie January 10, 2017 at 6:14 am

    This is the greatest recipe! I did it last night for my mom and me and we absolutely loved it, the flavors are incredible!

    Thank you for this recipe, I look forward to looking at the other ones you have on here.

  • Tamanna Porna February 9, 2017 at 6:31 pm

    Hi Evi, Tried this today, had all the ingredients except the oregano, i put dried basil instead! It came out really good. Thanks a lot for this wonderful recipe! Love.

    • evseats April 14, 2017 at 1:09 pm

      Hey Tamanna!
      Yay! I’m so glad you liked, and love that you substituted basil for oregano! I’ll have to try that! 🙂
      Keep in touch <3 Evi

  • nas February 22, 2017 at 1:28 pm

    Is there a way to avoid the oven, and continue cooking it on the stove? How would I adjust the recipe if I wanted to only use the stove? Thanks!

    • evseats February 27, 2017 at 7:31 pm

      Hi Nas, yes you are going to need to sear the chicken for 10 minutes on each side to make sure it’s cooked all the way through before you go on to add the rice. From there you should be able to follow the rest of the steps and cooking will be the same! Let me know if this helps!!

  • DCA March 27, 2017 at 7:54 am

    Not really Middle Eastern, as we don’t use turmeric, cumin, and curry. Perhaps in Morocco, India. At any rate, looks great and I will try it this weekend

  • Arnold Smith April 6, 2017 at 11:27 am

    Looked at the ingredients and feeling that the quantities of spices and herbs are rather high I reduced table spoons to generous tea spoons! Turned out really well with addition of a topping of yoghurt/mayonnaise/lemon juice/white vinegar/parsley with a few other bits and pieces. Will do this again!

    • evseats April 6, 2017 at 11:58 am

      Glad you enjoyed it! 🙂

  • Laura Wasley April 17, 2017 at 2:33 am

    Great recipe, easy and tasty. Thank you

  • Darragh Dickson May 22, 2017 at 12:21 pm

    Hi! im wondering if i need to steam the rice beforehand, or just put the uncooked rice in the pan.

    • evseats May 22, 2017 at 12:32 pm

      Hi Darragh! No need to steam the rice. It cooks together with the chicken all in the pan!

  • Charish M June 2, 2017 at 5:42 pm

    2nd time making this and my partner and I LOVE IT! Come together really quickly and easily too! Thanks for sharing ☺️

    • evseats June 21, 2017 at 7:06 pm

      Yay!! So glad you guys love it Charish!!! Thanks for letting me know

  • Erin June 19, 2017 at 8:13 am

    I made this today and it came out delicious! The only thing I changed was to use zata’ar instead of cumin and oregano, and I used drumsticks instead of chicken thighs.

    • evseats June 21, 2017 at 7:05 pm

      Oooh I love zata’ar! Nice twist, and glad you enjoyed it 🙂

  • cheryl June 19, 2017 at 3:39 pm

    Hey! made this tonight, just like your recipe says and it was wonderful!!! oh….sorry…forgot the salt but just added to taste…..the recipe came out great and my husband loved it. we try to eat healthy and the organic chicken with basmati rice and turmeric and lemon slices….yummo! Definitely will be making this again…and often!!! Thanks!

    • evseats June 21, 2017 at 7:03 pm

      Hey Cheryl! Thanks so much! I’m so glad you guys liked it!

  • Kelli August 8, 2017 at 1:16 pm

    Can I use brown jasmine rice?

    • evseats August 8, 2017 at 1:21 pm

      Hi Kelli! You can! The cook time on the rice will just be longer since it’s brown rice! Xx Evi

  • Kelli August 8, 2017 at 1:56 pm

    I was also thinking about doing half chicken broth half coconut milk., what do you think?

    • evseats August 21, 2017 at 4:11 am

      Hi Kelli! I haven’t thought about adding coconut milk to this but you’re welcome to try! Let me know hot it turns out!

    %d bloggers like this: