Ingredients

For the seasoning

• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon turmeric powder

To marinate the chicken

• 2 chicken breasts, sliced (makes 4 pieces)
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 teaspoons of the prepared seasoning

To prepare the chicken and rice

• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 1 cup rice, rinsed and soaked in water for 30 minutes
• 2¼ cups chicken broth (low sodium preferred)
• 1 bay leaf
• 1-inch cinnamon
• 1 teaspoon lemon juice
• ½ cup frozen peas

Instructions

Preparation

1. Make the spice blend: In a small bowl, mix together thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric. Set aside.
2. Prepare the chicken: Slice each chicken breast in half horizontally, or gently pound them to an even thickness.
3. Marinate: Coat the chicken with 2 teaspoons of the seasoning, lemon juice, and oil. Massage gently on both sides and let it rest for 30 minutes.
4. Rinse the rice thoroughly 2–3 times, soak for 30 minutes, then drain and set aside.
5. Finely chop the onion and garlic and keep ready.

Cooking the dish

1. Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat.
2. Add the marinated chicken and sear for 2–3 minutes per side. The chicken does not need to be fully cooked at this stage. Transfer to a plate.
3. In the same pan, sauté the chopped onion until soft and translucent.
4. Add the garlic and cook for about 30 seconds, stirring constantly.
5. Stir in the drained rice along with 4 teaspoons of the seasoning. Cook for 1 minute to coat the grains.
6. Pour in the chicken broth, then add the bay leaf, cinnamon, and lemon juice. Gently scrape up any browned bits from the bottom of the pan.
7. Taste the liquid and adjust seasoning if needed. Bring it to a boil.
8. Stir in the peas, if using.
9. Return the chicken to the pan, reduce heat to low, cover, and cook for 15–20 minutes, or until the rice has absorbed the liquid.
10. Once done, remove from heat and keep covered for 10 minutes. Fluff the rice gently with a fork.
11. Garnish with coriander leaves and serve with a fresh salad on the side.

Notes

• Allowing the chicken to marinate improves both tenderness and flavor.
• Always follow the rice-to-liquid ratio recommended for your specific rice brand. For 1 cup basmati rice, 2¼ cups liquid works well.
• Keep the pan tightly covered while the rice cooks; foil can be used if needed.
• Resting the rice after cooking helps it finish steaming and improves texture.
• Adjust the seasoning amount to suit your spice preference.