Aromatic North African chicken and rice infused with warm spices, tender vegetables, and a rich, flavourful broth.
Algerian Spiced Chicken Rice is a comforting dish that combines tender chicken with fragrant basmati rice, gently cooked with onions, garlic, and traditional spices. Cumin, paprika, turmeric, cinnamon, and cardamom create a warm, balanced flavour that makes the rice deeply aromatic without overpowering the chicken.
Carrots add a touch of sweetness, while peas bring colour and texture to the dish. Cooking the rice in chicken stock allows it to absorb the savoury flavours of the broth, creating a satisfying one-pot-style meal. Finished with almonds and fresh parsley, this dish is ideal for family meals and special gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
1 tsp cumin
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
4 cardamom pods
Salt and pepper, to taste
2 carrots, chopped
1 cup peas
5½ cups chicken stock
Almonds, for garnish
Fresh parsley, for garnish
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well and set aside.
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until softened. Stir in the garlic, chicken, cumin, paprika, turmeric, cinnamon, cardamom, salt, and pepper. Cook for about 10 minutes, allowing the chicken to absorb the spices.
Add the Carrots: Stir in the chopped carrots and cook for another 3 minutes so they begin to soften and take on the flavour of the spiced chicken.
Simmer the Chicken: Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for about 20 minutes, allowing the chicken to become tender and the broth to develop its flavour.
Cook the Rice: Remove the chicken and reserve the broth. Add the drained rice to the broth and cook for approximately 20 minutes, or until the rice is tender and has absorbed the liquid. Add the peas during the final 5 minutes of cooking.
Fluff and Garnish: Gently fluff the cooked rice with a fork. Arrange the chicken with the rice and finish with almonds and fresh parsley before serving.
Serve
Serve hot with harissa for a spicy kick, cucumber yogurt for a cooling contrast, and a fresh salad with lemon. Garnish with extra almonds and parsley for an inviting presentation.