Skillet Chicken With Cumin, Paprika and Mint
- Total Time
- 50 minutes, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2lemons, juiced
- ⅓cup olive oil
- 6garlic cloves, peeled and smashed
- 1½teaspoon kosher salt
- 1teaspoon black pepper
- 2teaspoons ground cumin
- 2teaspoons ground paprika
- ½teaspoon ground turmeric
- 1½pounds bone-in, skin-on chicken thighs (about 4)
- 1yellow onion, peeled and chopped
- 1½cups long-grain white or sprouted short-grain brown rice
- 2¾cups boiling water
- 1cinnamon stick
- ½cup raisins
- ½cup chopped fresh mint, for serving
- 2tablespoons chopped fresh parsley, for serving
- Plain yogurt, for serving
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
906 calories; 49 grams fat; 11 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 9 grams polyunsaturated fat; 82 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 37 grams protein; 876 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the lemon juice, ¼ cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
- Step 2
Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
- Step 3
Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
- Step 4
Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.
Tip
- Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.
Private Notes
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Cooking Notes
Cathie
This is a good idea, but it needs help. I used basmati rice and chicken broth to boost flavor as well as adding the marinade to the rice. Also, I used half-hot paprika for half the paprika and smoked paprika for the remaining portion. I might add Aleppo pepper next time. I used golden raisins and reduced the quantity slightly. It was too fruity with the entire amount. It doesn’t need lime if you add the marinade to the rice, it’s plenty tart. The yoghurt is a nice, creamy addition.
Will
Delicious, but way underseasoned! I salted the chicken aggressively on both sides and set it aside for a few minutes before marinading, in addition to salting the marinade to taste. I also added a full teaspoon kosher salt along with the boiling water and a ladle or two of the leftover marinade. The herbs and yogurt really bring this to life as well so don't skip them!
Rachel
Very tasty. Use chicken broth instead of water and add the marinade to the rice.
Linda Rosario
See Jerusalem by Ottolenghi’s similar recipe pg. 184!
Em
This was delicious! The recipe was good for 8 chicken thighs. Chicken broth is important rather than water. And I used part smoked sweet paprika as well.We used mint and cilantro chutney from the Indian grocery store along with fresh cilantro and yogurt for toppings, did not use lime. Tasted with good with green tomato chutney on the side as well. Just marinated it in the morning, cooked it late afternoon and it was delicious.
Trimmings make it pop
I wasn’t encouraged after I tasted the rice from the pan (a little bland, I thought), but generously sprinkle the parsely and mint in, with a healthy dollup of Greek yogurt, and this tasted like it came from a Lebanese taverna. Next time I might add a pinch of cayenne to the marinade. And you must marinade this overnight. It’s a mild flavor.
jkeva410
That’s a lot of rice. Cut it back to 1c for four or fewer people. Really nice dish.
MP627
Excellent. Added the marinade to the rice (I mixed the marinade ingredients with a cup of Greek yogurt and marinated the chicken in that, makes it very moist) and simmered the rice, covered, with the cinnamon stick and raisins for ten minutes. Then, in order to keep the chicken skin crispy, I put the rice and chicken into a 400 degree oven for 20 minutes, uncovered (crisped the rice at the edges too!). Topped with some feta, dill, Greek yogurt, and lime. Really delicious.
Amanda
I didn't have raisins so I added sliced dried apricots and dried cranberries. Also threw in some toasted pine nuts. I feel like it could use addititional sauteed vegetables or more seasoning with the rice. I added the juice of a whole lemon over the top of everything at the end and a ton of herbs, yogurt, and chopped red onion.
Lisa B
This recipe requires more liquid than indicated. Much more. I used 32oz of chicken broth and that was barely enough. Despite the rice burning on the bottom it was still tasty. Next time I’ll use even more broth and lower the heat.
lee
How do you keep the skin from getting rubbery if you cover in Step 3 after you get it golden in Step 2? The steam makes it limp.
Sarah Copeland
I am always, always for basmati rice in any dish. More flavor! And broth is always a nice addition. We wanted these recipes to be fast and easy and short on the ingredient list--available for someone who doesn't have broth on hand, but adding it always boosts flavor. As for the marinade, it should definately be added into the pan along with the meat. Thanks for your suggestions! (My husband's Hungarian and he would always vote for a mix of hot and smoked paprika. I'll try it!)
MW
After reading all of the comments, I doctored as well. Added red bell pepper and peas to the veggies I threw in a bit more salt. I added the marinade to the rice. The one thing I didn’t have was chicken broth. I raided my pantry and the only thing I had was a package of Lipton’s onion soup (best chip dip ever made!). I threw it in, why not? I added a few more fresh herbs as well and dang! It was delicious! Lipton’s onion soup could be the next Apple Cider vinegar!
NancyA
Terrific recipe. Made as the main for a Persian meal last night for a good friend. It was easy to make, very forgiving as my timing was a bit off. Perfect served with Samin Nosrat's recipes for Mast-o Khiar, Herb and radish salad, and pita and a nice white wine. My favorite meal in a very long time!
Chris
As I was cooking this I thought the rice was going to be kind of bland. But by the time the chicken was done cooking, it really all came together. I follow the recipe as written, except for 3 things: -I measured the salt for the marinade, but the rice and stuff I just eyeballed it. It was probably more than the amount in the recipe. Always salt taste! -I threw the smashed garlic from the marinade in with the onions -I added salt and pepper and some micro-planed garlic to the yogurt Big hit!
Es
Very tasty, attractive, and easy dinner. For the 2 of us, I used 4 small bone-in, skin-on chicken thighs, 1 cup jasmine rice, omitted the cinnamon and mint and lime, added cilantro and cayenne, and could have omitted the raisins. I added the marinade to the water to which I'd added a tsp. of chicken Better than Bouillon. Cooked until I had a slight crust on the bottom of my cast-iron pan, Loved the yogurt (labne in my case). Delicious.
Margarita
Marinated the chicken,adding yogurt early in the morning. Just before dinner ,sed the air fryer for 10 min until chicken was at 140F inside . Then put it in the oven at 200 to keep it warm. Used the marinade left over in the bag to add to the rice with soaked raisins and cinnamon. Cooked the rice by itself . As per a recommendation on here I made Mast o Khiar with soaked berberries and Persian cucumbers. Absolutely delicious. Crispy chicken skin aromatic rice yogurt sauce (Mast o Khiar).
Maia Chakerian
Such a good recipe! It took more water than called for. I used dates instead of raisins, and topped it off with pomegranate seeds.
n.w.
This recipe yielded some of the most delicious rice we've ever tasted. Adaptations: we used smoked paprika, black garlic, zero onion, and drizzled Szechuan chili oil at the end instead of lime juice. Sublime.
Elizabeth C
It was a lot of work to end up with chicken and rice.
Pierre
It was delicious! I also added the marinade to the rice and swapped the water with chicken broth. I didn’t have regular paprika so I used smoked paprika instead and the smokiness was pretty strong (but I like it like that). Will definitely make it again.
Anne
This is an easy meal, great for a weeknight. As others have said, it’s very under seasoned as written. I used chicken broth instead of water to cook the rice and also added the same seasonings from the marinade into the rice as it cooked. It needed a lot more salt. It also needs more liquid than is written, I added another cup or so of chicken broth when I added the chicken back to the rice for the final round of cooking.
Jill Turner
Totally agree on going big with the mint. I think at least an entire lime is needed for each serving. And next time I will amp up the raisins as they are a sweet gem when they’re part of the spoonful.
Carrie
I agree with others who said it is way under-seasoned. I also see the recipe notes that the rice on the bottom of the pan will be crispy, but mine was burning well before the chicken was cooked. I'd love to try a spiced-up version of this again. Maybe baking it would work better?
Dorothy
My family liked this so much I tried it for company. For 6 people I marinated 12 thighs in the same spice amounts as in this recipe, put partially cooked onion on large flat casserole, then 2 cups uncooked basmati rice, topped with partially cooked chicken skin side up, used 5 cups water to clean the chicken pan and pour over the whole casserole, cooked in a 350 oven uncovered about 50 minutes. It looked, smelled and tasted delicious, chicken skin crisp on top. A bit was left for family next day
modifications
I recommend adding two large Anaheim peppers and sauté them with the onions. Also, add 2 teaspoons of both cardamom and coriander to the marinade. I also substituted prunes instead of the raisins, although I think dried apricots might be good as well. When adding the water to cook the rice, I recommend adding 2 teaspoons of chicken “better than bouillon”. Lastly, if you have some on hand at a teaspoon or two of harissa to the broth as you begin to cook the rice.
modifications
Add 2 teaspoons of both cardamom and coriander to the marinade. I also sautéed two lAdd 2 teaspoons of both cardamom and coriander to the marinade. I also sautéed two large Anaheim peppers with the onions. Use broth instead of water when cooking the rice (I prefer “better than bouillon”). I also substituted prunes for the raisins, but I think dried apricots would be good as well. If you have some on hand, I recommend adding a teaspoon or two of harissa to the broth as you begin to cook the rice.
Tom
Once you add the rice, reduce the heat to a simmer to avoid burning rice on the bottom of the pan.
Paula K
More liquid when cooking the rice. I used vegetable broth instead of water. Let the marinade sit overnight for sure. Wish I had used Aleppo pepper and done as some suggested- added the marinade to the rice. Instead of a cinnamon stick, I added a tsp of smoked cinnamon powder and I used large raisins (they puffed up to the size of grapes). Served it with Ottolenghi’s tomato sumac salad. It was a hit
Holly K
Scattered scallions on top in last 5 minutes and added roasted slivered almonds too! Like others used all the marinade in the rice and added chicken broth low sodium to replace 1/3 of the water. Smells great and tastes great too. Thank you very much!! Easy too!
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