Persian Chicken and Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chuck the chicken thighs into a mixing bowl and add 1 tsp ground cumin, 1 tsp Baharat, ½ tsp turmeric, 2 cloves garlic, pomegranate molasses and plenty of salt and pepper. Mix well.

Step 2

Heat 2 tbsp of the oil in a large non-stick frying pan over a high heat and seal the chicken for 3-4 minutes a side. Remove from the pan and set to one side.

Step 3

Heat the remaining oil in the pan over a medium heat and add the onion and cook, stirring occasionally, for 4-5 minutes until soft. Add the garlic and cardamon and cook, stirring occasionally, for 30 seconds until fragrant.

Step 4

Add the remaining ½ tsp ground cumin, ½ tsp Baharat, ¼ tsp turmeric and plenty of salt and pepper. Mix well.

Step 5

Tip in the washed rice into the pan and stir everything together.

Step 6

Pour in the stock and mix well. Bring to the boil. Return the chicken to the pan and all the resting juices. Cover and bubble rapidly for 6-8 minutes until the liquid has gone. Reduce the heat to low and cook for 18-20 minutes until the chicken is cooked through and the rice super fluffy.

Step 7

Serve immediately with some coriander leaves and pomegranate seeds.