Ingredients:
1 lb chicken thighs, boneless and skinless
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 cup basmati rice
1 ½ cups chicken broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Heat Oil: In a large skillet or pot, heat olive oil over medium heat.
Cook Chicken: Add chicken thighs to the skillet and cook until browned on both sides. Remove and set aside.
Saute Aromatics:
In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant.
Add Spices: Stir in cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Cook for another minute until spices are aromatic.
Combine Ingredients:
Add rice to the skillet and stir to coat with the spices. Pour in chicken broth and give everything a good mix.
Cook: Place the chicken back into the skillet, nestling it into the rice mixture.
Bring to a simmer, then cover and reduce heat to low. Cook for about 20 minutes or until the rice is tender and the chicken is cooked through.
Serve: Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy this delicious one-pot meal!