Casbah Chicken with Orange Infused Basmati Rice
Embark on a flavor-packed culinary journey with Casbah Chicken with Orange-Infused Basmati Rice, a dish that brings the warmth of Middle Eastern-inspired spices to your table. Juicy, golden-brown chicken thighs are simmered in a fragrant blend of cumin, coriander, cinnamon, and paprika, complemented by plump dried apricots and golden raisins for a touch of natural sweetness. Paired with fluffy basmati rice infused with bright orange zest and juice, and finished with crunchy slivered almonds, this recipe offers a perfect balance of savory, sweet, and citrusy notes. Ideal for a cozy family dinner or an impressive gathering, this vibrant dish is a true feast for the senses. Serve it topped with a generous drizzle of the flavorful pan sauce and a sprinkling of fresh cilantro for an unforgettable meal that’s as gorgeous as it is delicious.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 2 cups chicken broth
- 0.5 cup dried apricots, chopped
- 0.25 cup golden raisins
- 2 tablespoons fresh cilantro, chopped
- 1 cup basmati rice
- 1 whole orange, zest and juice
- 1.5 cups water
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup slivered almonds
Instructions
Season the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook for an additional 3 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the cumin, coriander, cinnamon, paprika, and turmeric, and cook for 30 seconds to toast the spices.
Pour in 1.5 cups of chicken broth, scraping the bottom of the skillet to deglaze. Return the chicken thighs to the skillet and add the dried apricots and golden raisins. Simmer gently, covered, for about 25 minutes, or until the chicken is fully cooked and tender.
Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, orange zest, orange juice, 1.5 cups of water, and 0.5 cup of chicken broth. Add 1 teaspoon of salt and bring to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and simmer the rice for 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the slivered almonds.
To serve, plate the orange-infused basmati rice and top with a chicken thigh. Spoon the saucy apricot and raisin mixture over the chicken and garnish with chopped cilantro. Enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 23.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
