Pilaf Fiction
Middle Eastern-Style Roasted Chicken Thighs with Spiced Egg Rice and Oven-Baked Vegetable Medley
1 hour 5 minutes
Serves 4
DinnerMiddle EasternGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This dinner brings together the best of Middle Eastern oven-roasting and aromatic pilaf technique, giving you juicy chicken, deeply caramelized veggies, and a peppery egg-fried rice. You'll master the art of oven-roasting for even browning and learn how to infuse your rice with layers of flavor using both eggs and spices.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F and set a rack in the center position.
- 02Pat the chicken thighs dry with paper towels, then place them in a large bowl. Add 2 tablespoons olive oil, 2 cloves minced garlic, 3/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 1 1/2 teaspoons kosher salt. Toss until thoroughly coated.
- 03Arrange the chicken thighs skin-side up (or smooth-side up if skinless) on a rimmed baking sheet. Set aside.
- 04In another large bowl, toss the bell pepper, carrots, broccoli, and cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
- 05Spread the vegetables in a single layer around the chicken thighs on the baking sheet.
- 06Roast the chicken and vegetables in the oven for 32 to 38 minutes, until the chicken is cooked through (internal temp hits 170°F) and the vegetables are browned and tender.
- 07While the chicken and vegetables roast, rinse the rice under cold water until the water runs mostly clear, then drain well.
- 08In a medium saucepan, melt the butter over medium heat. Add the remaining 3 cloves minced garlic and cook for 30 seconds until fragrant.
- 09Stir in the rice, remaining 1/4 teaspoon cayenne, and sauté for 2 minutes, letting the grains toast slightly.
- 10Pour in the chicken broth and remaining 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 14 to 17 minutes, until the rice is just tender and the liquid is absorbed.
- 11Turn off the heat and let the rice rest, covered, for 5 minutes.
- 12While the rice rests, beat the eggs in a bowl. Heat a nonstick skillet over medium heat, add the beaten eggs, and cook, stirring gently, until just set but still moist, about 2 minutes. Remove from heat.
- 13Fluff the rested rice with a fork and gently fold in the cooked eggs and chopped parsley.
- 14To serve, spoon the egg pilaf onto plates. Top with roasted chicken thighs and arrange the roasted vegetable medley beside. Finish with a squeeze of fresh lemon over everything.
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