Middle Eastern Chicken Thighs with Rice


Farm Notes

This, from our dear friend Thelma:

1 package JFF boneless/skinless chicken thighs
1 can chickpeas, drained
1/2 C Jasmine rice
1 3/4C water
2 cloves garlic, chopped
1 onion, diced
2 T tomato paste
2/3 C cherry tomatoes, halved
2 T raisins
Zest & juice from 1 lemon
1/2 C plain Greek yogurt
For the spice mixture:
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
2 tsp oregano
1/2 tsp cardamom
1/8 tsp nutmeg

Preheat oven to 450F.

Pat the chicken dry, season well with spice mixture, reserving any extra. Heat a large, oven-proof pan or Dutch oven (must have tight-fitting lid) over medium-high heat. Add drizzle of olive oil and brown chicken on both sides, 2-3 minutes per side. Transfer chicken to plate.

Add onion and garlic to now empty pan, adding olive oil if needed. Cook and scrape up any fond until softened, 2-3 minutes. Add tomato paste and any remaining spice mixture. Cook up to 1 minute longer, stirring constantly. Add rice, raisins, chickpeas, and water. Stir to combine; heat to boiling.

Off heat, return chicken to pan/pot and tightly cover. Bake 22-25 minutes in oven until rice is tender and chicken is cooked through. While chicken is baking, add lemon zest to the yogurt and season with salt & pepper.

Serve chicken & rice with drizzle of olive oil, squeeze of lemon, and seasoned yogurt.