One Pan Chicken & Rice

An Iraqi recipe for T'Beet on my Instagram reels reminded me of a simple one pan chicken & rice I used to make, as well as Egyptian Rice & Lentils (Mujaddara).  As I didn't have the requisite Iraqi spices for T'Beet I freestyled sit, based on my earlier recipe.

Serves 4

4 large or 8 small chicken thighs 

2 tbsp olive oil

1 large onion, peeled and sliced in half moons

4 garlic cloves, peeled & crushed

1 large mug basmati rice

200g cooked puy lentils, drained, or bag of baby spinach 

1 tbsp ras el hanout (optional)

1 lemon ( I used a homemade preserved lemon)

In a lidded pan, large enough for the chicken to be in a single layer, brown the chicken thighs skin side down in the olive oil over a medium high heat.  Remove to a plate when brown.

Turn the heat down to medium and caramelise the onion the same pan
after you have removed the chicken.

When the onion is as brown as you dare, stir in the garlic and ras el hanout, and fry for a minute or so before adding the rice and drained lentils.  Measure out a mug and a half of boiling water and pour into the pan.  The water needs to be 1 cm above the level of rice and lentils, so top up with boiling water if required.

If using spinach rather than lentils, stir it into the hot water and rice until it is wilted and mixed through well.

Halve the lemon and juice, then cut the halves in half again.  Pour the lemon juice over the rice.  Arrange the browned chicken, skin side up now, on top of the rice and nestle the juiced lemon quarters between them.

Cover and bring to the boil.  Once boiling, turn the heat down to it's lowest heat and leave to simmer for 20 minutes.

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