Syrian Chicken with Rice
Bring the vibrant flavors of the Middle East to your table with this Syrian Chicken with Rice recipe—a comforting one-pot dish that combines tender, golden-browned chicken thighs with fragrant spiced basmati rice. Infused with aromatic allspice, cinnamon, and cardamom, this hearty meal is elevated by the addition of tomato paste for depth and richness. Topped with toasted slivered almonds and freshly chopped parsley, it’s a feast for both the eyes and the palate. Perfect for a family dinner or an impressive dish for guests, this recipe is a delicious blend of warm spices and wholesome ingredients, ready in just over an hour. Pair it with a side of yogurt or a crisp salad for a truly satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Basmati rice
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Ground allspice
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 pieces Cardamom pods
- 1 piece Cinnamon stick
- 3 cups Chicken stock
- 3 tablespoons Olive oil
- 0.25 cup Slivered almonds (toasted)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in cold water for 20 minutes.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then add them to the pot, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic, tomato paste, ground allspice, ground cinnamon, and ground paprika. Cook for 1-2 minutes until fragrant.
Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices and oil.
Nestle the seared chicken thighs back into the pot on top of the rice.
Add the chicken stock, cardamom pods, cinnamon stick, and the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Bring to a simmer.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 30-35 minutes until the rice is tender and the chicken is cooked through.
Turn off the heat and let the dish rest, covered, for 10 minutes to allow the flavors to meld.
Garnish with toasted slivered almonds and fresh parsley before serving.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 463 mg | 10% | |
*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.
