Chicken with apricots, herbs, and basmati rice

Chicken and rice is one of those classic combinations that crosses cultures – whether it’s arroz con pollo, chicken paella, or chicken teriyaki.

I was inspired by Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem to try my hand at a Middle Eastern-themed one pot version – spiced chicken and basmati rice, cooked together and finished with fresh herbs.

My take is an admittedly simpler version than theirs, with ground cinnamon and cloves from my pantry instead of whole cardamom, cloves, and cinnamon sticks, and without a single barberry in sight.  (Frankly, when it comes to barberries, I’m still at the “what are they, anyway?” stage.)  I used chopped dried apricots, which probably takes this in a different direction than intended, but is certainly tasty.

The cinnamon and apricots give the rice a slight sweetness, so fresh herbs – I used cilantro and dill – and lemon juice are absolutely mandatory to provide the contrasting bright notes.

 

Chicken with apricots, herbs, and basmati rice

6 bone-in, skin-on chicken thighs
1 large yellow onion, chopped
1/8 tsp ground cloves
2 tsp cinnamon
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups basmati rice
20 dried apricots, chopped
3 1/4 cups boiling water
~3/4 cup of chopped fresh herbs (dill, cilantro, parsley)
Lemon wedges, for serving

Cook chicken over medium-high heat in large heavy pan, starting skin side down, until skin is browned (add a bit of oil if necessary).  Flip and cook a few minutes more, then remove chicken to a plate.

Remove most of fat from pan, then cook onions until softened.  Add cloves, cinnamon, salt, and pepper, and stir over medium heat for about 30 seconds to bloom the flavor.  Add rice, and cook another 30 seconds or so, stirring thoroughly.  Add apricots.

Remove skin from chicken thighs and discard, then arrange them in the pan, nestling slightly into the rice.  Pour over boiling water and bring to a simmer, then reduce heat to low and cover.

Cook 30 minutes, then turn off heat.  Remove lid, cover pan with a clean dishtowel, replace lid, and let sit for 10 minutes.

Fluff rice with a fork and stir in herbs.  Add additional salt and pepper if needed.  Serve with lemon, and optionally, plain yogurt.