One Pan Dukkah Chicken with Cranberry Rice

Prep Time: 15 Mins

Cook Time: 45 Mins

Total Time: 60 Mins

Serves: 2-4

A one-pan winner for busy people! The chicken is dusted with dukkah an Egyptian spice and seed blend that adds great taste and a crunchy texture. This is layered over saffron rice with cranberries that catches all the delicious chicken juices as they finish cooking in the oven. Serve with some steamed vegetables for a complete dinner!

Ingredients

Chicken

4 bone-in chicken thighs, trimmed of excess fat (or boneless skinless)

1 teaspoon cumin

½ teaspoon sea salt

1 tablespoon dukkah

Freshly ground pepper

1 tablespoons olive oil

Rice

1 tablespoon olive oil

3 leeks

1 teaspoon ground cumin

1 bay leaf

Pinch of saffron (optional but great)

2 cloves garlic, minced

¼ cup dried cranberries

1 cup basmati rice, rinsed

500ml chicken stock

50 ml water

½ teaspoon fine sea salt

½ lemon, thinly sliced

Fresh mint for garnish

Directions

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1. Season the thighs with a dusting of 1 teaspoon cumin, ½ teaspoon salt, and 1 tablespoon dukkah. Let marinate for at least 30 minutes or up to 24 hours. If less than 30 minutes leave on the counter for the flavour to diffuse faster, if not transfer to the fridge.

2. Preheat the oven to 425°F (220°C). In a deep oven-safe pan, heat 1 tablespoon olive oil over medium-high heat and sear the chicken thighs on both sides, you want some browning but do not want to fully cook them as they will continue to cook in the oven. Remove from pan. 

3. Reduce the heat to medium, add more oil to coat the pan if it is dry, scrape off any burnt pieces, add the leeks, cumin, bay leaf, and saffron, and cook 8-10 minutes until softened. Add the garlic and cook for 1-2 minutes more. Add the dried cranberries and basmati rice and cook for another 1-2 minutes. Add the chicken stock and water, 1/2 teaspoon of salt, and mix. Layer the chicken thighs on top along with the lemon slices. Transfer pan to oven and bake for 25-30 minutes, or until the chicken reaches 165°F (75°C) and all the water is absorbed. Remove from the oven, place the lid on top, and let rest for 5 minutes. Letting it rest will ensure the rice absorbs any last bit of moisture.

4. Serve warm topped with fresh mint for garnish.

• Storing Tips

  Leftovers are kept for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  *assumed not eating the skin

  Calories: 477

  Carbohydrates: 50g

  Protein: 34g

  Fat: 15g

  Saturated Fat: 3g

  Fiber: 2g

  Sugar: 9g

• Notes

  If you don’t have a deep oven-safe pan. Simply cook the stovetop ingredients in your large pan and transfer to a casserole dish to bake.