Braised Persian Chicken & Rice

This simple Persian-inspired chicken and rice dish is a perfect weeknight meal, all cooked in a single skillet. It features fragrant Persian-spiced rice, offering warmth and heartiness that's ideal for any family dinner.

Servings: 4
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Gluten-free

Ingredients

• 1-1.5kg skin-on chicken thighs

• 2 tbsp olive oil

• 2 tbsp Rafiki seasoning

• 1 packet Persian rice

• 3 cups chicken stock

• 1 red onion, chopped

• 2 garlic cloves, chopped

• ½ tsp salt

• 2 tbsp butter

• 100g feta cheese

• ¼ cup toasted flaked almonds

• Natural yogurt for drizzling

• Fresh coriander for serving

• Optional: Pomegranate seeds

Instructions

1. Preheat your oven to 200c/ 180c fan.

2. In a bowl, combine the chicken thighs with 1 tbsp of olive oil and the Rafiki seasoning, ensuring both sides of the chicken are well coated.

3. Heat 1 tbsp of olive oil in an oven-proof skillet over medium-high heat. Place the chicken, skin-side down, and sear until browned, approximately 3-4 minutes per side. Transfer the seared chicken to a plate.

4. Reduce the heat to medium, add butter, garlic and chopped onion to the pan. Cook until the onion becomes translucent, which takes around 3-4 minutes.

5. Add the Persian rice packet to the onion mixture and cook for 2 minutes, stirring to coat the rice evenly.

6. Pour in the warm chicken stock and season with ½ tsp of salt. Cook without a lid over high heat for 1 to 2 minutes. Place the chicken, skin side up, and its juices on top of the rice. Season generously.

7. Put the skillet in the oven, uncovered, for 25 minutes or until the rice is fully cooked.

8. Remove from the oven and let it stand undisturbed for 10 minutes.

9. Finish by topping it with toasted almonds, crumbled feta, and fresh coriander. Drizzle with natural yogurt and, if desired, sprinkle with pomegranate seeds.

Hints & tips

Chicken – skin on chicken thighs is used for this recipe. You can easily swap them out for chicken drumsticks or skin off thighs.

Easy swaps/ add ins – Add chopped spinach to the rice at step 6. Swap the almonds for toasted pine nuts or chopped pistachios.

Serving suggestion – Serve this vibrant Persian chicken and rice with salad and toasted pita.

Portion size – Serves 4 or 2 with leftovers.

Storage – Store in the fridge for 3 days. Suitable for freezing – when reheating make sure the rice is piping hot before serving.