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Healthy Chicken Chickpea Rice with Lemon

Helen T. Patterson
A one-pot Mediterranean chicken and rice recipe with tender chicken thighs, chickpeas, aromatic basmati rice, and zesty lemon.
Quick, easy, and packed with protein and fiber, it’s perfect for weeknight dinners or meal prep.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Microplane
  • 1 meat thermometer
  • 1 Dutch oven or braiser

Ingredients
  

  • 2 pounds chicken thighs skin on and bone in
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon sumac
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • 1 lemon zested and thinly sliced
  • Olive oil for drizzling
  • 1 small shallot diced
  • 2 garlic cloves finely chopped
  • 1 cup basmati rice uncooked
  • 15- ounce can chickpeas drained and rinsed
  • 2 cups chicken broth
  • Fresh parsley chopped, for garnish

Instructions
 

  • Preheat Oven for Perfect Cooking: Begin by preheating your oven to 400°F (200°C).
    This ensures that when the chicken and rice go into the oven, they cook evenly and develop a beautiful golden crust.
    Preheating is key for both timing and flavor development.
  • Prepare the Spice Blend: In a small bowl, combine the paprika, turmeric, sumac, cumin, allspice, Kosher salt, and ground black pepper. Add the zest of one lemon and mix thoroughly. This spice mixture will create a fragrant, bold seasoning for the chicken, giving the dish its signature Mediterranean flavor.
  • Pat Chicken Dry and Coat with Spices: Take the chicken thighs and use paper towels to pat them completely dry.
    Drying the skin helps it crisp up when seared. Rub the spice and lemon zest mixture all over the chicken, making sure each piece is evenly coated.
    Don’t rush this step—generous seasoning is essential for maximum flavor.
  • Sear Chicken for Golden Skin: Heat a wide Dutch oven or braiser over medium heat and drizzle a little olive oil.
    Place the chicken thighs skin side down and sear for 3–4 minutes until the skin turns a deep golden brown.
    Flip the chicken and sear the other side for 2 minutes. This step locks in juices and adds rich flavor.
    Remove the chicken and place it on a plate while keeping the pan hot.
  • Sauté Aromatics for Depth: In the same pan, add the diced shallots. Sauté for 2–3 minutes until they are soft and slightly caramelized.
    This adds a sweet, savory base to the dish. Then, add the chopped garlic and cook for another 1–2 minutes until fragrant.
    Be careful not to burn the garlic, as it can turn bitter quickly.
  • Toast Rice and Chickpeas for Aroma: Add the uncooked basmati rice to the pan, stirring to coat each grain in the flavorful oil left from the chicken and aromatics.
    This step enhances the nutty aroma of the rice and prevents it from becoming sticky.
    Next, stir in the drained chickpeas, tossing them gently to combine. Allow them to sauté for a minute so they absorb some of the flavors.
  • Assemble Chicken and Rice in Pan: Nestle the seared chicken thighs back into the rice and chickpea mixture, skin side up.
    Pour the chicken broth evenly around the chicken, ensuring it reaches all the rice.
    Scatter the thin lemon slices on top of the chicken. This not only adds bright, citrusy flavor but also enhances the visual appeal of the dish.
  • Cover and Bake for Juicy Chicken: Turn off the heat on the stovetop. Place a lid on your Dutch oven or cover it tightly with foil.
    Transfer the pot into the preheated oven. Bake for 20 minutes. This allows the rice to cook gently in the flavorful broth while the chicken continues to cook through.
  • Uncover for Final Browning: After 20 minutes, carefully remove the lid or foil.
    Continue baking for an additional 10 minutes.
    This step allows the liquid to absorb completely into the rice and ensures the chicken skin becomes slightly crisped and caramelized, providing a perfect texture contrast.
  • Garnish and Serve with Fresh Herbs: Once the chicken and rice are cooked through, remove the Dutch oven from the oven.
    Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve immediately while hot.
    The combination of tender chicken, fluffy rice, chickpeas, and bright lemon makes this dish both hearty and satisfying.
  • Optional Serving Tips: Pair this dish with a simple green salad, roasted vegetables, or a dollop of Greek yogurt for added creaminess.
    Leftovers can be stored and reheated easily, making it ideal for meal prep.

Notes

  • Patting the chicken dry before searing ensures crisp, golden skin and prevents sogginess.
  • Rinsing basmati rice until the water runs clear produces fluffy, separate grains rather than sticky rice.
  • Searing the chicken first renders fat that flavors the rice and aromatics beautifully.
  • Lemon zest and slices add both fragrance and a bright, fresh acidity that balances the richness of the chicken.
  • This one-pot method makes cleanup easy while keeping flavors concentrated and harmonious.