A delicious and healthy one pan meal.
8 chicken thighs bone in skin on
2 tbsp olive oil
1 onion diced
½ tsp cumin
½ tsp cinnamon
1 tsp ground turmeric
½ cup brown rice
1 ½ cups chicken stock
1 can chickpeas, drained and rinsed
2/3 cup dried fruit (cranberries, raisins , dates or diced apricots)
Salt and pepper
3 tbsp sliced toasted almonds
- In large skillet sprayed with vegetable oil, sear chicken on both sides. Remove from skillet and pour off fat.
- Add oil to skillet with onions and sauté just until tender. Add dry spices and cook for 1 minute. Add rice, stock, chickpeas, dried fruit and salt and pepper. Add back chicken, cover and simmer for 20 minutes or just until rice and chicken are cooked.
- Garnish with cilantro and herbs.