Middle Eastern Chicken and Rice

Name: Middle Eastern Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 2 tsp ground allspice, more for later; 1 tsp black pepper; 3/4 tsp ground green cardamom, more for later; 1/4 tsp ground turmeric, more for later; 6 boneless skinless chicken thighs (I use ButcherBox organic, free-range chicken); Salt; Private Reserve Greek extra virgin olive oil; 1 cup chopped yellow onions (about 1/2 large onion); 2 carrots, chopped; 1 cup frozen peas; 1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed); 2 cups Basmati rice, rinsed; 2 cinnamon sticks; 1 dry bay leaf; 2 cups boiling low-fat and low-sodium chicken broth

Middle Eastern Chicken and Rice was pinched from <a href="https://www.themediterraneandish.com/middle-eastern-chicken-and-rice/" target="_blank" rel="noopener">www.themediterraneandish.com.</a>

"Simple, comforting, one-pot chicken and rice dinner with a tasty Middle Eastern twist. Flavor heaven. Gluten free dinner in minutes!..."

INGREDIENTS

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2 tsp ground allspice, more for later

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1 tsp black pepper

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3/4 tsp ground green cardamom, more for later

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1/4 tsp ground turmeric, more for later

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6 boneless skinless chicken thighs (I use ButcherBox organic, free-range chicken)

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Salt

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Private Reserve Greek extra virgin olive oil

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1 cup chopped yellow onions (about 1/2 large onion)

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2 carrots, chopped

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1 cup frozen peas

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1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed)

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2 cups Basmati rice, rinsed

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2 cinnamon sticks

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1 dry bay leaf

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2 cups boiling low-fat and low-sodium chicken broth

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