Levantine Chicken and Chickpea Rice
A hearty one-pot dish inspired by Middle Eastern flavors, combining tender golden chicken, creamy chickpeas, and fragrant rice perfumed with cinnamon, cloves, and allspice. Unmolded onto a serving platter, it's as visually impressive as it is delicious. The perfect comforting meal to gather the whole family around the table.
🛒 Ingredients
4 servings
- 2 lbs (1 kg) boneless, skinless chicken thighs
- Juice of half a lemon
- 1 cup (200 g) dried chickpeas, soaked overnight
- 2 cups (400 g) long-grain rice
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 chicken bouillon cube
- 1 teaspoon baharat spice blend (cinnamon, cloves, nutmeg, allspice)
- Salt and black pepper to taste
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Directions
- 1
The night before, soak the dried chickpeas in cold water for at least 12 hours. Drain and rinse before using.
- 2
Cook the chickpeas in a pressure cooker with lightly salted water for 15–20 minutes after pressure is reached, until tender. Reserve the chickpeas and cooking liquid.
- 3
Season the chicken with lemon juice, salt, and half the spice blend. Let marinate for 15 minutes.
- 4
Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Sauté the onion until golden, add garlic, and cook for 1 more minute.
- 5
Add the chicken pieces and brown on all sides with the remaining spices, about 8–10 minutes.
- 6
Layer the chickpeas over the chicken, then spread the rinsed rice evenly on top without stirring.
- 7
Dissolve the bouillon cube in the reserved chickpea cooking liquid (about 3 cups / 700 ml) and pour gently over the rice.
- 8
Bring to a boil, taste and adjust salt, then cover and cook on low heat for 18–20 minutes without lifting the lid, until the rice is cooked and liquid is fully absorbed.
- 9
Remove from heat and rest for 5 minutes. Place a large serving platter on top of the pot and carefully flip to unmold into a dome — chicken and chickpeas will crown the top.
💡 Chef's Tip
Use a non-stick pot for easy unmolding and never stir once the layers are set. For a festive finish, top with butter-toasted pine nuts and fresh chopped parsley. Baharat spice blend is available at Middle Eastern grocery stores or easy to make at home.
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Same category — Poultry
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