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Middle Eastern Chicken & Rice

One pot meals are so awesome for there flavors and simple clean up. This Middle Eastern Chicken & Rice has so much depth and is so satisfying.
Course dinner, Mediterranean
Cuisine Chicken, dinner, Mediterranean, Middle Eastern Food, One Pot Meal
Keyword chicken, dinner, Mediterranean, Middle Eastern, one pot meal, Rice
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes
Servings 8 people
Author Feed Your Soul Too

Equipment

  • Dutch Oven

Ingredients

  • 6 Whole Chicken Thighs
  • 1 Tbsp Cumin divided
  • 1 Tbsp Coriander divided
  • 1 Tsp Allspice divided
  • 1 Tsp Salt
  • 2 Tsp Pepper
  • 1/2 Head Cauliflower cut into florets
  • 2 Whole Carrots cut into slices
  • 1 Tsp Ginger
  • 2 Tsp Turmeric
  • 1 Tsp Vietnamese Cinnamon
  • 1/4 Tsp Ground Cloves
  • 1/2 Whole Onion diced
  • 1 Tbsp Olive oil
  • 2 Cups Long Grain Rice
  • 4 Cups Chicken stock

Instructions

  • Spice the chicken with the salt, pepper and half of the cumin, coriander and allspice. Heat 1/2 of the oil on medium heat in a Dutch oven. Once hot, add the chicken and brown on each side for 2 - 3 minutes each.
    Meanwhile, spice the cauliflower and carrots with a little of each of the spices. Add the rest of the oil in the pan and add the onions and the most of the remaining spices. Saute for 4 - 5 minutes. Add the carrots and cauliflower and saute for a few minutes. Add in the rice and mix well. Add the remaining spices and mix well. Add in the stock and mix well. Add the chicken, cover and cook for 30 minutes on medium heat. Remove the cover, stir and cook for 5 - 10 minutes more.
    Serve and enjoy!