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In the realm of comfort food, few dishes can rival the heartwarming combination of chicken and rice. Among the many interpretations of this classic pairing, the Halal Chicken and Rice Delight stands out as a flavorful and satisfying option that resonates with food lovers around the globe. This recipe not only embodies the essence of home-cooked meals but also embraces a rich tapestry of spices that elevate it to a culinary masterpiece.

Halal Chicken and Rice

Indulge in this flavorful Halal Chicken and Rice Delight that’s perfect for any meal! Tender marinated chicken thighs are paired with aromatic basmati rice cooked in savory chicken broth. With spices like cumin, turmeric, and cinnamon, this dish is bursting with flavor. Serve it topped with fresh herbs, lemon wedges, and a side of creamy yogurt for a complete experience. Perfect for family dinners or meal prep! Enjoy this delicious recipe that’s both comforting and satisfying!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups basmati rice

4 cups chicken broth

1 onion, finely chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika

1/2 teaspoon cinnamon

Salt and pepper to taste

1/4 cup plain yogurt (for serving)

Fresh cilantro or parsley, chopped (for garnish)

Lemon wedges (for serving)

2 tablespoons olive oil

Instructions
 

Marinate the Chicken: In a bowl, mix half of the minced garlic, cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper. Add olive oil and rub this mixture all over the chicken thighs. Let them marinate for at least 30 minutes, or ideally, overnight for deeper flavor.

    Cook the Rice: Rinse the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes. Drain.

      Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the remaining garlic and cook for another minute, until fragrant.

        Add the Rice: Add the drained rice to the pot and stir to coat it in the oil and mix with the onion and garlic. Cook for about 2-3 minutes until the rice begins to toast slightly.

          Add Broth: Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice has absorbed all the liquid.

            Cook the Chicken: While the rice is cooking, in a separate skillet, heat a bit of olive oil over medium-high heat. Add the marinated chicken thighs and cook for 4-5 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F (74°C).

              Assemble the Dish: Fluff the rice with a fork, and serve it on a large platter. Slice or chop the chicken and place it on top of the rice.

                Garnish and Serve: Top with fresh chopped cilantro or parsley, and serve with lemon wedges and a side of plain yogurt to balance the flavors.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4