1 Pan Herby or Spiced Chicken n Rice

Here I have made a wonderful meal, using the main ingredients of chicken and rice. I have based the recipe from ideas of Paella, and Kebsa, an Arabic dish, using fragrant spices and flavours which will leave you wanting more, even when you are full!.
I was inspired to make the spiced version by a very lovely lady, Eman, who shared her original recipe, chicken Kebsa with me.
I made it and was blown away by the flavours and how easy it was to make. So I decided I could adapt her wonderful recipe to use more spices which are a little more common for us to use. Thank you Eman.
The ingredients list may seem a little long, but the dish itself will take no time at all to prepare and cook. I've given two different flavour options for you to choose from, one being a herb based dish, and the other, a fragrant North African dish, using spices common in their cuisine. Both are delicious, and are very different in flavour, so you can choose to make what you fancy the most!
The North African spices I use are in no way 'hot' but more flavourful and aromatic. If you like Moroccan or Turkish food, you will like this. I think I have come up with a good blend and balance of the spices used, and so I hope you will enjoy!
The herbed version uses fresh and dried herbs which marry well with chicken and will also give you a dinner full of flavour and aromas. Please enjoy!

You need a pan like a Dutch Oven or casserole pan big enough to hold everything and with a lid.

Ingredients:
Main Ingredients for both versions: Then choose below for spiced or herb additions.
2 chicken thighs or 1 chicken breast per person
2 cups Basmati Rice
2 Cups of hot water / Chicken stock (you can use an OXO stock cube)
2 Teaspoons Salt
3 Tablespoons Tomato Puree
1 Large Onion, chopped fine
3 Cloves Garlic, crushed / minced
2 Teaspoons Ginger, chopped fine
Optional: a handful of garden peas, mushrooms, sweetcorn etc.
The Spiced Version
1/2 Stick of cinnamon or 1 Tsp ground cinnamon
6 Cardamom Pods or 1 Tsp Ground
4 Cloves or 1 Tsp ground
1 Tsp Peppercorns
1 Tsp All Spice
1/2 Tsp Fenugreek
1/2 Tsp Paprika
1 Tsp coriander
1 Tsp Cumin
1/2 tsp Chili
1 tsp Tumeric

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

The Herby Version
You can use fresh or dried herbs, although fresh will give you a more aromatic flavour. Try and use fresh if possible!
1 Tblsp chopped Tarragon
1 Tblsp Lemon Thyme
1/2 Tsp Chopped Oregano
1 handful of Chopped Flat Leaf Parsley
Juice of 1/2 lemon
Zest of Half a lemon

Instructions:

1. First, have all your ingredients ready. If you are using spices which need to be ground, use your mortar and pestle, or spice grinder and do this and set aside. For herbs, have them all ready and chopped and set aside. Wash your rice by rinsing it with fresh water 3 - 4 times then leave in a bowl to soak with enough water to cover the rice. Set aside.
2. Prepare the chicken, wash it and if they are big pieces, chop or cut into smaller pieces, say a tablespoon size. For thighs, you can leave whole or chop in half. Chop Onion, garlic & ginger.
3. Have your stock ready in a jug, either use your own stock or add a stock cube to the measured amount of hot water and dissolve it.
4. Add a bit of vegetable or olive oil to your pan and fry the onions, garlic and chicken until the chicken is golden. Be careful not to burn the onions as this will make them taste very bitter. Use a medium heat.
5. In a separate small pan, if you are making the spiced version, add all the spices in a small pan, and warm over a low heat until you can smell them. About 30 - 40 seconds. Then add to the chicken and combine.  Add the spices or herbs to the pan and combine. Add any vegetables you are using.
6. Add the salt, tomato puree and combine everything. then add the DRAINED rice and give everything a good stir. Add the stock, stir once more then place the lid on the pan. Turn to a low heat and allow to cook for 20 -30 minutes.

1 Pan Herby or Spiced Chicken n Rice

7. When the liquid has been absorbed, and the rice is 'dry', give it a stir, turn off heat, and leave with the lid on for 15 minutes.
Your meal is ready! Serve with a dollop of sour cream or mayo!
Take a spoon and fluff it up a bit in the pan and serve.

1 Pan Herby or Spiced Chicken n Rice

1 Pan Herby or Spiced Chicken n Rice

1 Pan Herby or Spiced Chicken n Rice
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
Main Ingredients for both versions: Then choose below for spiced or herb additions.
  • 2 chicken thighs or 1 chicken breast per person
  • 2 cups Basmati Rice
  • 2 Cups of hot water / Chicken stock you can use an OXO stock cube
  • 2 Teaspoons Salt
  • 3 Tablespoons Tomato Puree
  • 1 Large Onion chopped fine
  • 3 Cloves Garlic crushed / minced
  • 2 Teaspoons Ginger chopped fine
  • Optional: a handful of garden peas mushrooms, sweetcorn etc.
The Spiced version
  • 1/2 Tsp Stick of cinnamon or 1 ground cinnamon
  • 6 Tsp Cardamom Pods or 1 Ground
  • 4 Cloves or 1 Tsp ground
  • 1 Tsp Peppercorns
  • 1 Tsp All Spice
  • 1/2 Tsp Fenugreek
  • 1/2 Tsp Paprika
  • 1 Tsp coriander
  • 1 Tsp Cumin
  • 1/2 tsp Chili
  • 1 tsp Tumeric
The Herby version
  • You can use fresh or dried herbs although fresh will give you a more aromatic flavour. Try and use fresh if possible!
  • 1 Tblsp chopped Tarragon
  • 1 Tblsp Lemon Thyme
  • 1/2 Tsp Chopped Oregano
  • 1 handful of Chopped Flat Leaf Parsley
  • Juice of 1/2 lemon
  • Zest of Half a lemon
Instructions
  1. First, have all your ingredients ready. If you are using spices which need to be ground, use your mortar and pestle, or spice grinder and do this and set aside. For herbs, have them all ready and chopped and set aside. Wash your rice by rinsing it with fresh water 3 - 4 times then leave in a bowl to soak with enough water to cover the rice. Set aside.
  2. Prepare the chicken, wash it and if they are big pieces, chop or cut into smaller pieces, say a tablespoon size. For thighs, you can leave whole or chop in half. Chop Onion, garlic & ginger.
  3. Have your stock ready in a jug, either use your own stock or add a stock cube to the measured amount of hot water and dissolve it.
  4. Add a bit of vegetable or olive oil to your pan and fry the onions, garlic and chicken until the chicken is golden. Be careful not to burn the onions as this will make them taste very bitter. Use a medium heat.
  5. In a separate small pan, if you are making the spiced version, add all the spices in a small pan, and warm over a low heat until you can smell them. About 30 - 40 seconds. Then add to the chicken and combine. Add the spices or herbs to the pan and combine. Add any vegetables you are using.
  6. Add the salt, tomato puree and combine everything. then add the DRAINED rice and give everything a good stir. Add the stock, stir once more then place the lid on the pan. Turn to a low heat and allow to cook for 20 -30 minutes.
  7. When the liquid has been absorbed, and the rice is 'dry', give it a stir, turn off heat, and leave with the lid on for 15 minutes.
  8. Your meal is ready! Serve with a dollop of sour cream or mayo!
  9. Take a spoon and fluff it up a bit in the pan and serve.

Share your thoughts

Your email address will not be published. Required fields are marked*

Recipe Rating