This Middle Eastern-inspired baked chicken dish is layered over fragrant rice cooked with chickpeas and warm spices, then finished with a sprinkle of toasted almonds or pine nuts for texture and flavor.
Why You’ll Love This Recipe
It’s a complete one-dish meal with complex flavors and a beautiful presentation. The chicken is juicy, the rice is aromatic, and the nuts provide a satisfying crunch.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Bone-in chicken thighs or drumsticks
• Long-grain rice or basmati
• Cooked chickpeas
• Olive oil
• Onion
• Garlic
• Ground cinnamon
• Allspice
• Cumin
• Chicken broth
• Toasted almonds or pine nuts
• Salt and black pepper
directions
Sear seasoned chicken until golden. In the same pot, sauté onions, garlic, and spices. Add rice and chickpeas, stir to coat. Pour in broth, nestle chicken on top, cover, and bake until the rice is tender and chicken is cooked. Garnish with toasted nuts before serving.
Servings and timing
Serves 6. Prep time: 20 minutes. Cook time: 50–60 minutes.
Variations
• Add dried fruit like raisins or apricots for sweetness.
• Use boneless chicken for faster cooking.
• Stir in spinach after baking for added color and nutrients.
storage/reheating
Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of broth to keep the rice moist.
FAQs
What kind of rice works best?
Long-grain or basmati rice works well due to their fluffy texture and aromatic quality.
Can I use canned chickpeas?
Yes, rinse and drain them before adding to the rice.
How do I prevent soggy rice?
Measure liquid accurately and bake uncovered at the end to evaporate excess moisture.
Do I need to toast the nuts?
Toasting enhances the flavor and gives a satisfying crunch.
Can I cook this on the stovetop instead of baking?
Yes, simmer on low and cover tightly, but baking gives better texture.
Is this dish spicy?
No, but you can add chili flakes for heat.
Can I substitute the chicken?
Yes, boneless thighs or even lamb shanks can work with timing adjustments.
Can I make this vegetarian?
Yes, omit chicken and add more chickpeas or roasted vegetables.
What’s the best way to toast nuts?
Lightly sauté in a dry pan over medium heat until golden and fragrant.
Can I prepare this ahead of time?
Yes, assemble everything in the pan, refrigerate, and bake when ready.
Conclusion
A stunning and flavorful dish that turns humble ingredients into a satisfying family-style meal with minimal cleanup.
PrintBaked Chicken with Spiced Rice and Toasted Nuts
Baked Chicken with Spiced Rice and Toasted Nuts is a fragrant and satisfying Middle Eastern-inspired dish featuring tender, oven-baked chicken served over aromatic basmati rice, infused with warm spices and topped with crunchy toasted almonds and pine nuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main
- Method: Baked
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 1/2 cups basmati rice
- 1 small onion, finely chopped
- 2 1/2 cups chicken broth
- 2 tablespoons butter
- 1/4 cup slivered almonds
- 2 tablespoons pine nuts
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix salt, pepper, cumin, cinnamon, turmeric, and paprika. Rub the spice mix onto the chicken thighs.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden. Flip and cook for another 2 minutes. Remove and set aside.
- Add remaining olive oil to the skillet and sauté the chopped onion until soft, about 4 minutes.
- Add the basmati rice and stir to coat in the oil and onion mixture. Toast for 1-2 minutes.
- Pour in chicken broth, bring to a simmer, and place the seared chicken thighs on top of the rice.
- Cover the skillet tightly with foil or a lid and bake in the preheated oven for 35–40 minutes, or until the rice is tender and the chicken is cooked through.
- While the chicken bakes, toast the almonds and pine nuts in a small dry skillet over medium heat until golden, about 2–3 minutes. Set aside.
- Remove chicken from the oven, let rest for a few minutes. Fluff the rice and sprinkle with toasted nuts and chopped parsley before serving.
Notes
- You can substitute chicken thighs with drumsticks or breasts, adjusting the baking time as needed.
- Raisins or chopped dried apricots can be added to the rice for a sweet contrast.
- Use ghee instead of butter for a more authentic flavor profile.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg