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    Home » Chicken Recipes » Middle Eastern Chicken and Rice

    Middle Eastern Chicken and Rice

    Published: Aug 5, 2022 · Modified: Aug 5, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Middle Eastern chicken and rice is a food lovers dream come true. Tender flavorful chicken with warm Middle Eastern spices. Succulent and savory chicken is paired with an aromatic rice and fresh veggies.

    Game hens on a bed of yellow rice on a large white platter.
    Jump to:
    • ❤️ Why You'll Love It
    • 📝 Ingredients
    • 🥄 Instructions
    • 💡 Expert Tips
    • 🧺 Storage
    • ⌛ Make Ahead
    • 💬 FAQs
    • 👩‍🍳 Variations
    • 📣 Related Recipes
    • Middle Eastern Chicken and Rice

    ❤️ Why You'll Love It

    • Full of Middle Eastern flavors
    • A complete meal all will enjoy.
    • The most juiciest chicken dish.

    This dish is sure to please even the pickiest eaters. What's not to love in this chicken dish bursting with intense flavors and aromas. Your kitchen will smell amazing while it cooks. A Cornish hen dish that looks fancy but is actually quite easy to make.

    📝 Ingredients

    Middle Eastern chicken and rice ingredients on a white surface.
    Middle Eastern chicken and rice is a common dish done uncommonly well.

    🥄 Instructions

    Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

    1. In a deep bowl combine brine ingredients, add chicken, cover and refrigerate for 30 minutes.
    2. Butterfly the chicken by placing it on a cutting board and using a kitchen knife or scissors, cut along each side of the spine to remove the backbone.
    3. Lay the chicken flat, make a notch on the keel bone and a slit on either side to remove the bone entirely.
    4. In a deep bowl combine the marinade ingredients well. Place chicken in and cover. Refrigerate for at least two hour or overnight.
    1. In a large oven dish, place vegetables at the bottom.
    2. Place marinated chicken on top of vegetables and pour any excess marinade over. Bake in oven as directed in the recipe card below.
    1. In a pot over medium heat, melt ghee, then add dry lime, cinnamon stick and bay leaves. Stir for one minute.
    2. Add onion and sauté for 3 minutes, then add carrots and cook for another minute.
    3. Add tomatoes, spices and basmati rice. Stir everything well for another couple of minutes.
    4. Pour in hot water, bring to boil, reduce heat and simmer for 20 minutes or until rice is done.

    💡 Expert Tips

    • When butterflying the chicken, freeze the bones that you take out for making stock later.
    • You can also swap out the 2 1/2 cups of water and chicken cube for chicken stock in the marinade.
    • Chicken thighs can be used in place of Cornish game hens.
    • You can use ground cardamom in place of the cardamom pods, if you choose. 6 cardamom pods equal 1 teaspoon of ground. So in this recipe, you will need 1/2 teaspoon of ground cardamom in place of the 3 pods.

    🧺 Storage

    • Leftover chicken and rice can be wrapped tightly and stored in your refrigerator for about 3 to 4 days.

    ⌛ Make Ahead

    • You can brine and then marinade the chicken one day and cook the chicken the next day.
    Spatchcocked hens in  an oven plate with vegetables.

    💬 FAQs

    Is it OK to not brine chicken?

    It is highly recommended to brine the chicken. 30 minutes is all that's needed to make the most tender and juiciest chicken.

    Is marinating the same thing as brining?

    Brining is used to tenderize and marinating is used to add flavor.

    How do I know when Cornish hens are done?

    Using an instant read thermometer in the thickest pat of the leg should read 165°F. Also when you pierce it, the juices should run clear.

    👩‍🍳 Variations

    • Add your favorite vegetables in place of the carrots and potatoes.
    A white serving plate with chicken and rice.

    📣 Related Recipes

    • Chicken shawarma rice is an easy and delicious weeknight meal that your family will appreciate.
    • Mandi is another chicken and rice recipe full of Middle eastern spices.

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira's Pantry!

    A close up look at a dish with yellow rice and chicken.

    Middle Eastern Chicken and Rice

    Tender whole chicken with a special Middle Eastern marinade over a bed of fragrant delicious rice. A flavorful meal that your family and friends will appreciate.
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    Course: dinner, Main Course
    Cuisine: Middle East, Middle Eastern
    Diet: Halal
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Marinade: 2 hours
    Total Time: 3 hours 30 minutes
    Servings: 8 servings
    Calories: 687kcal
    Author: Amira

    Equipment

    • Deep mixing bowls
    • Oven safe dish

    Ingredients

    • 2-3 Cornish game hens

    Chicken Brine

    • 2 liters water
    • 1/4 cup white vinegar
    • 1 lemon juiced
    • 3 bay leaves
    • 3 cardamom pods
    • 1 cinnamon stick
    • 1 Tablespoon black peppercorn
    • 2 Tablespoon sugar
    • 1/3 cup Kosher salt

    Chicken Marinade

    • 3 Tablespoons tomato paste
    • 2 Tablespoons pepper paste or harissa
    • 1/2 cup olive oil
    • 6 garlic cloves crushed
    • 2 Tablespoons balsamic vinegar use any vinegar you like
    • 2 Tablespoons lemon juice
    • 1 chicken cube
    • 2½ cups water
    • 1 Tablespoon salt or to your liking
    • 1 Tablspoon sumac
    • 2 teaspoon ground coriander
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon turmeric

    For the vegetables

    • 1.5 pounds baby potatoes
    • 1 pound carrots cut into thick cubes
    • Pearl onions or shallots

    For the rice

    • 2 Tablespoons ghee unsalted butter or olive oil
    • 1 dry lime loomi
    • 1 cinnamon stick
    • 2 bay leaves
    • 1 medium onion diced
    • 1 large carrot shredded about 3/4 cup
    • 1 Roma tomato grated about 1/4 cup
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon turmeric
    • 1 teaspoon salt or to liking
    • 2 cups Basmati rice washed a couple of times and drained.
    • 3 cups hot water

    Instructions

    • In a deep bowl combine brine ingredients, add chicken, cover and refrigerate for 30 minutes.
    • Remove chicken from brine then pat dry.

    Butterfly the chicken:

    • Place the chicken on a cutting board, so it's back is facing you. Using a kitchen sheer cut along each side of the spine to remove the backbone.
    • Lay the chicken flat, make a notch on the keel bone of the breast and a slit on either side of the cartilage then remove the bone entirely.
    • Cut small slits on the chicken legs.

    Prepare the marinade:

    • In a deep bowl combine the marinade ingredients and whisk well.
    • Place chicken in and cover with marinade completely.
    • Cover and refrigerate for at least two hours or overnight.

    Cook the chicken:

    • Preheat the oven to 400°F. Place one rack in the middle and one at the bottom of your oven.
    • In a large oven dish, place vegetables at the bottom.
    • Place marinated chicken on top of vegetables and pour any excess marinade over.
    • Cover with parchment paper then foil.
    • Place on the lower rack of your oven for 30 minutes.
    • Uncover, baste with the marinade in the pan and cook for another 10-15 minutes until crispy and nicely brown.

    For the rice:

    • In a pot over medium heat, melt ghee, then add dry lime, cinnamon stick and bay leaves. Stir for a minute.
    • Add onion and sauté for 3 minutes then add carrots and cook for another minute.
    • Add grated tomatoes, spices and basmati rice. Stir everything well for another couple of minutes, then pour in hot water.
    • Bring to a boil, cover and reduce heat. Let it simmer for 20 minutes or until rice is done.

    To assemble:

    • Place rice on a large serving platter topped with chicken. Serve vegetables on the side.

    Notes

    • When butterflying the chicken, freeze the bones that you take out for making stock later.
    • You can also swap out the 2 1/2 cups of water and chicken cube for chicken stock in the marinade.
    • Chicken thighs can be used in place of Cornish game hens.
    • You can use ground cardamom in place of the cardamom pods, if you choose. 6 cardamom pods equal 1 teaspoon of ground. So in this recipe, you will need 1/2 teaspoon of ground cardamom in place of the 3 pods.
    • Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 687kcal | Carbohydrates: 69g | Protein: 26g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 123mg | Sodium: 6249mg | Potassium: 1023mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9711IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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    Please check the nutrition disclaimer policy.

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    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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