Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of chicken thighs with 1 tablespoon of finely chopped preserved lemon, 2 tablespoons of fresh lemon juice, 2 tablespoons of pomegranate molasses, 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cumin, 0.5 teaspoon of black pepper, and 1 teaspoon of salt, then mix thoroughly to coat the chicken and marinate for at least 30 minutes.

2. 2

   Preheat your oven to 190°C (375°F) and in a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat to sauté 1 finely diced yellow onion and 1 finely diced red bell pepper for 5 minutes until softened.

3. 3

   Add the marinated chicken pieces to the pot and sear them on all sides for 8-10 minutes until lightly browned, then remove the chicken and set it aside, leaving the pan drippings in the pot.

4. 4

   Stir in 1 tablespoon of tomato paste and 2 cups of long-grain rice into the same pot, toasting the rice for 2-3 minutes until slightly translucent.

5. 5

   Pour in 3.5 cups of hot chicken broth and add 1 teaspoon of dried mint and 0.5 teaspoon of salt, bringing the mixture to a gentle simmer.

6. 6

   Arrange the seared chicken pieces evenly over the rice mixture in the pot.

7. 7

   Cover the pot tightly with a lid or aluminum foil and roast in the preheated oven for 30 minutes.

8. 8

   Remove the lid and continue roasting for another 15-20 minutes, or until the chicken is fully cooked through and the rice has absorbed all the liquid and is tender; then let it rest for 10 minutes before garnishing with 2 tablespoons of freshly chopped parsley and serving.