Here is an easy weeknight one-pot meal. The dish could be done two ways, with either thighs, or a whole chicken. The former cooks faster and is more humble, while the latter results in a visually impressive finished product that takes more effort to prepare. Provided here, are recipes are for both the cases.
Ingredients:
VERSION I (serves two):
Chicken thighs with spicy rice
1 cup Jasmine rice
2 cups water
1/2 TBSP salt
2.2 Pounds (~ 1 kg or 4 medium) chicken thighs
¼ TSP smoked paprika
¼ TSP curry powder
1 TBSP garlic, grated
1 large tomato, quartered
1 TBSP sumac
VERSION II (serves four):
Whole chicken with lentil rice
2 cups Jasmin rice
4 cups water
1 cup black or French lentils
1 TBSP salt
1 large white onion, grated
2 slices of preserved lemon
1 medium chicken
Extra salt and pepper to season the chicken
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Pre-heat the oven to 400 F (~205 C). For version II, combine the rice, lentil, and salt. Put in a large baking pot along with the preserved lemon and onion slices.
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Season the chicken liberally with salt and pepper. Pour in the water. Bake, uncovered, for about an hour. Fluff up the rice with two forks every half an hour. This is important, otherwise, the top rice will end up being hard and maybe even uncooked.
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For the version I, repeat the same procedure. Mix everything except for sumac and tomato pieces. Cooking time for this version will be shorter and about forty minutes.
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As soon as all the water is absorbed by the grains, fluff up the rice. Arrange tomato pieces between the chicken pieces and sprinkle with sumac. Return to the oven.
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Absolutely amazing! Chicken is super tender and the rice is deeply flavored with chicken and all the spices.
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Version II. Note that I did not grate the onion and almost immediately regretted it! the grated onion will dissolve into the rice and unlike here, will not be floating on the surface! The dish was served with sumac, roasted cauliflower, and curried yogurt-tahini sauce.
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