A warming North African rice dish infused with aromatic spices, tender chicken, colourful vegetables, and a fragrant garnish.
Libyan Spiced Chicken Rice brings together tender chicken, onions, garlic, tomatoes, and red pepper with a warming blend of baharat, cumin, paprika, turmeric, and cinnamon. The chicken simmers in seasoned stock, allowing the spices to develop a rich, savoury flavour that carries through the entire dish.
Basmati rice is cooked in the flavourful broth, with peas added towards the end for colour and freshness. Finished with parsley and almonds, this comforting dish combines fluffy rice, tender chicken, and balanced spices in a satisfying meal inspired by Libyan home cooking.
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
2 tsp baharat
1 tsp cumin
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
Salt and pepper, to taste
2 tomatoes, chopped
1 red pepper, chopped
1 cup peas
5½ cups chicken stock
Fresh parsley, for garnish
Almonds, for garnish
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it for 30 minutes. Drain well and set aside.
Sauté the Onions and Chicken: Heat the olive oil in a large pot. Add the onions and fry until softened. Stir in the garlic, chicken, baharat, cumin, paprika, turmeric, cinnamon, salt, and pepper. Cook for approximately 10 minutes, allowing the chicken to absorb the aromatic spices.
Add the Vegetables: Add the chopped tomatoes and red pepper. Cook for about 5 minutes, stirring gently until the vegetables begin to soften and blend with the seasoned chicken.
Simmer in Chicken Stock: Pour in the chicken stock and simmer for approximately 20 minutes so the chicken cooks and the broth develops a rich flavour.
Cook the Rice: Remove the chicken and reserve the broth. Add the drained rice to the broth and cook for approximately 20 minutes, adding the peas during the final 5 minutes.
Fluff and Garnish: Once the rice is tender, gently fluff it with a fork. Serve with the chicken and garnish with fresh parsley and almonds.
Serve
Serve hot with Libyan salad, cool yogurt, harissa, and warm flatbread. The fresh salad and yogurt complement the warming spices, while harissa adds extra heat for those who enjoy a spicier meal.