Elevate your usual chicken & rice recipe with my version of an Iraqi inspired, one-pot favorite. Slowly bake tender and juicy chicken with rice, veggies, and aromatic spices to perfection. This dish would make a delicious main course for a holiday or to make any weeknight special. Smart Recipes, Middle Eastern Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Middle Eastern Iraqi-Style Roast Chicken and Rice Iraqi-Style Roast Chicken and Rice Recipe | CHEFBear.net PT1H45M Serves 8 3 1/4 Cups White Basmati Rice 4 Pounds Bone In Chicken Thighs Or Leg Quarters 1 Medium Lemon 1/4 Cup Extra Virgin Olive Oil 1 Medium White Onion 2 Large Tomato 1 Tablespoon Kosher Salt 2 Tablespoons Tomato Paste 3 1/4 Cups Water 4 Cups Chicken Stock 4 Medium Cardamom Pods 1 Tablespoon Ground Cardamom 3 Tablespoon Ground Cinnamon 2 Teaspoons Salt & Freshly Ground Black Pepper In a medium bowl, add rice and enough water to cover it. Allow it to soak for 30 minutes. In a fine-mesh sieve, drain rice well and set aside. Preheat oven to 350 degrees. Meanwhile, wash the chicken and pat dry with paper towels. Rub the surface with lemon wedges (make sure to discard the lemon wedges). Season with 1/2 teaspoon of salt & pepper. In a large Dutch oven over medium heat, heat 2 tablespoons olive oil and sear the chicken until browned on all sides, about 20 minutes. With a fork, pierce chicken all over to render pan juices. Set the chicken aside. Meanwhile, in a medium saucepan bring water to a boil, stir in the tomato paste, stock, cardamon pods, ground cardamom, ground cinnamon, and remaining salt and pepper. In the same Dutch oven over medium-high heat, heat the remaining oil and sauté the diced onion until transparent, about 3 minutes. Stir in tomato and salt and continue cooking for another 2 minutes. Combine the rice with the sauteed vegetable mixture, and nestle the browned chicken in the rice and vegetable layer. Top with seasoned water & chicken stock mixture, and bake in the preheated oven until the chicken is thoroughly done and the rice is tender, about an hour. For service, arrange the chicken on top of the rice. Do not discard the crusty rice at the bottom of the dutch oven, it is a prized treat! Try topping your chicken with a sprinkle of the crusty rice. (It sounds strange but you will love it!)

Iraqi-Style Roast Chicken and Rice

Iraqi-Style Roast Chicken and Rice Recipe


Elevate your usual chicken & rice recipe with my version of an Iraqi inspired, one-pot favorite. Slowly bake tender and juicy chicken with rice, veggies, and aromatic spices to perfection. This dish would make a delicious main course for a holiday or to make any weeknight special.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Chicken,Vegetables

Category

Main Dishes

Serves

8

Total Time

1 Hour 45 Minutes

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Ingredients

      • 3 1/4 Cups White Basmati Rice
      • 4 Pounds Bone In Chicken Thighs Or Leg Quarters
      • 1 Medium Lemon (Quartered)
      • 1/4 Cup Extra Virgin Olive Oil
      • 1 Medium White Onion (Diced)
      • 2 Large Tomato (Diced)
      • 1 Tablespoon Kosher Salt
      • 2 Tablespoons Tomato Paste
      • 3 1/4 Cups Water
      • 4 Cups Chicken Stock
      • 4 Medium Cardamom Pods
      • 1 Tablespoon Ground Cardamom
      • 3 Tablespoon Ground Cinnamon
      • 2 Teaspoons Salt & Freshly Ground Black Pepper

Directions

  1. In a medium bowl, add rice and enough water to cover it. Allow it to soak for 30 minutes. In a fine-mesh sieve, drain rice well and set aside. Preheat oven to 350 degrees.
  2. Meanwhile, wash the chicken and pat dry with paper towels. Rub the surface with lemon wedges (make sure to discard the lemon wedges). Season with 1/2 teaspoon of salt & pepper.
  3. In a large Dutch oven over medium heat, heat 2 tablespoons olive oil and sear the chicken until browned on all sides, about 20 minutes. With a fork, pierce chicken all over to render pan juices. Set the chicken aside.
  4. Meanwhile, in a medium saucepan bring water to a boil, stir in the tomato paste, stock, cardamon pods, ground cardamom, ground cinnamon, and remaining salt and pepper.
  5. In the same Dutch oven over medium-high heat, heat the remaining oil and sauté the diced onion until transparent, about 3 minutes. Stir in tomato and salt and continue cooking for another 2 minutes.
  6. Combine the rice with the sauteed vegetable mixture, and nestle the browned chicken in the rice and vegetable layer. Top with seasoned water & chicken stock mixture, and bake in the preheated oven until the chicken is thoroughly done and the rice is tender, about an hour.
  7. For service, arrange the chicken on top of the rice. Do not discard the crusty rice at the bottom of the dutch oven, it is a prized treat! Try topping your chicken with a sprinkle of the crusty rice. (It sounds strange but you will love it!)



Nutrition & Cost Facts

Calories

830 kcal

Carbs

72 g

Fat

41 g

Protein

40 g

Cost Per Serving

$2.22

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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