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chickpea rice


Here is a recipe for oven-baked rice and chicken:


  • 2 cups uncooked basmati rice
  • hot water 2½ cups (adjust according to your rice type)
  • onion 1 cup garlic 2 tbsp ginger 1 tbsp coriander tomatoes 1 cup carrot ½ cup
  • chickpea 1 can without water

  • Seasoning for marinade:
  • 1 kg skinless chicken thighs
  • Salt and pepper, to taste
  • salt 1½ tsp cumin ½ tsp paprika ½ tsp black pepper ¼ tsp turmeric ½ tsp garlic powder ½ tsp onion powder ½ tsp cinnamon ¼ tsp chilli powder ½ tsp cajun seasoning ½ tsp

  • Seasoning for the rice:
    bay leaf
    chicken stock 1 cube 
    salt ½ tsp
    paprika ½ tsp
    cajun seasoning ½ tsp


    1. marinade your chicken with the spices for 2 hours or better overnight
    2. Preheat your oven to 428°F (220°C).
    3. In a 22 x 32 cm baking dish, combine the aromatics and vegetables. Place the chicken thighs on top of the vegetable.
    4. bake for 30 minutes uncovered.
    5. after cooking, remove the meat and add rice to the vegetable
    6. add hot water and spices
    7. place the chicken back on top of the rice
    8. Cover the baking dish with aluminium foil and bake for 40 minutes.
    9. Serve hot and enjoy!

    You can also add other vegetables or seasonings of your choice to the dish


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