Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1.5 cups long-grain Basmati rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, freshly grated
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup dried apricots
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp harissa paste

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, and cinnamon.
  2. Heat olive oil in a 12-inch oven-proof skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until the skin is deep mahogany and crisp. Flip and sear for another 2 minutes, then remove chicken from the pan and set aside.
  3. Reduce heat to medium. In the remaining chicken fat, sauté the onion until translucent. Stir in the garlic, ginger, turmeric, and cumin, stirring for 60 seconds.
  4. Add the rinsed rice to the pan, stirring for 2 minutes to toast the grains and coat them in the spice oil.
  5. Stir in the chicken broth, chickpeas, and dried apricots, scraping up any browned bits from the bottom of the pan.
  6. Nestle the seared chicken thighs on top of the rice, skin-side up. Bring to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes.
  7. Remove from heat and let the pot sit, covered, for 5 minutes to allow the rice to firm up.
  8. Stir in the lemon juice and harissa paste. Garnish with fresh parsley before serving.