One-Pan Chicken and Rice with Preserved Lemon Recipe

[KarenDeel]

Hi guys! Looking for a flavor-packed, one-pan wonder? Say hello to this drool-worthy One-Pan Chicken and Rice with Preserved Lemon recipe! Perfectly seasoned chicken, aromatic spices, tangy preserved lemon, and savory olives all cooked together for a mouthwatering meal in a single skillet. Let's simplify dinner without compromising on taste—get ready to fall in love with this easy, delicious dish! #OnePanWonder #ChickenandRiceMagic



One-Pan Chicken and Rice with Preserved Lemon Recipe
Ingredients:

• 1 1/2 cups basmati rice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Kosher salt
• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• 4 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 preserved lemon (see Cook’s Note)
• 3/4 cup pitted green olives
• 1 1/2 cups chicken broth
• 1/2 cup parsley leaves, chopped

Directions:

1. Rinse the basmati rice thoroughly, draining excess starch, and set it aside.
2. In a small bowl, mix together the cumin, coriander, paprika, cinnamon, turmeric, and 1 teaspoon of salt. Pat the chicken breasts dry with paper towels and season both sides with half of the spice mixture.
3. Heat 2 tablespoons of olive oil in a large pan or cast-iron skillet over medium heat. Once hot, add the chicken and sear until golden brown on both sides, about 3 to 5 minutes per side. Remove the chicken and set it aside.
4. Add the remaining 2 tablespoons of olive oil to the same pan and sauté the chopped onion until golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the rice and the remaining spice mixture to the pan, stirring to combine.
5. Remove the flesh from the preserved lemon (discard the seeds) and finely chop the rind. Add the chopped rind and pitted green olives to the rice, stirring to evenly distribute. Pour in the chicken broth and 1 1/2 cups of water, then increase the heat to medium-high.
6. Bring the mixture to a simmer, then return the seared chicken breasts to the pan. Cover and reduce the heat to medium, allowing the rice to cook until tender and the chicken is cooked through, about 30 minutes (see Cook’s Note).
7. Optionally, shred the chicken and mix it back into the rice. Serve the dish sprinkled with chopped parsley.

Cook’s Note: Preserved lemons, a staple of Arab Mediterranean cuisines, can be purchased at specialty stores or online, or made at home in advance. If the rice remains firm after 30 minutes, add 1/4 cup of water and continue cooking for an additional 10 minutes.


PS: Phew, what a kitchen adventure! Hope you enjoyed cooking up this flavor-packed One-Pan Chicken and Rice with Preserved Lemon as much as I did sharing the recipe. From the sizzle of the chicken to the aroma of the spices, every moment was pure magic, wasn't it? Now, gather 'round the table, share those smiles, and savor each delicious bite. Don't forget to snap a pic—let's spread the foodie love! Until next time, happy cooking, my fellow culinary adventurers!

 

[iwantbulalo🍖]

Yo, add some diced tomatoes to the mix next time. Did it once, and it took the flavor to a whole new level. Trust me on this one.

 

[lizasoberan]

Sounds fantastic! I think adding some fresh herbs like parsley would be great. Do you marinate the chicken beforehand, though?