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One-Pot Baharat Chicken and Rice

One-Pot Baharat Chicken and Rice

A fragrant and flavorful Middle Eastern-inspired chicken and rice dish cooked in one pot with homemade baharat spice blend.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Middle Eastern
Servings 6 servings
Calories 480 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven

Ingredients
  

Baharat Spice Mix (whole spices)

  • 2 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp allspice berries
  • 1 tsp cardamom seeds seeds only, not pods
  • 1 4-inch stick cinnamon
  • 2 tbsp sweet paprika
  • 1 tsp smoky paprika
  • 1/2 tsp nutmeg freshly grated

Baharat Spice Mix (ground spices)

  • 1 1/2 tbsp ground black pepper
  • 1 tbsp heaping ground coriander
  • 1 1/2 tbsp ground cumin
  • 2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 2 tbsp sweet paprika
  • 1 tsp smoky paprika
  • 1/2 tsp nutmeg freshly grated

One-Pot Chicken and Rice

  • 2 lbs boneless skinless chicken thighs
  • sea salt and fresh cracked black pepper to taste
  • smoky paprika for seasoning chicken
  • 2 tbsp olive oil
  • 1 medium purple onion sliced thick (about 1 cup)
  • 5 cloves garlic crushed and coarsely chopped
  • 2-3 tbsp baharat spice
  • 2 tsp ground cumin
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine or light beer
  • 1 1/2 cups long grain white rice basmati preferred
  • 2 dried bay leaves
  • 3 cups chicken stock
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Season chicken thighs with salt, pepper, and smoky paprika.
  • Heat olive oil in a large Dutch oven. Sear chicken on both sides until golden brown. Remove and set aside.
  • Add onion and garlic to the pot and sauté until softened.
  • Stir in baharat spice, cumin, and tomato paste. Cook for 2 minutes until fragrant.
  • Deglaze the pot with white wine or beer, scraping up any browned bits.
  • Add rice, bay leaves, chicken stock, and the seared chicken back into the pot.
  • Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
  • Remove from heat, let rest 5 minutes. Fluff rice, discard bay leaves, and garnish with fresh parsley.

Notes

This dish works beautifully with basmati rice for light, fluffy grains. Adjust baharat spice to taste for a bolder or milder flavor.
Keyword baharat chicken, one-pot baharat chicken and rice, spiced chicken rice
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