Iraqi Herb Chicken and Rice — Chicken Timman Bagilla
Iraqi dill-and-fava basmati rice simmered with bone-in chicken, finished with brown butter, lemon, and a side of sumac onion for brightness.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g chicken thighs dry, rub with 0.5 tsp salt. Dice 200g onion finely, grate 4 garlic cloves. Rinse 170g basmati rice until water runs clear. Thinly slice 60g red onion, mix with 2 tsp sumac, 1 tbsp lemon juice, pinch salt. Whisk 120g yogurt with pinch salt. Chop 40g fresh dill. Have 400ml hot stock ready.
Sear
Heat 30ml oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear chicken pieces 5 minutes, turning once, until deeply golden on two sides. Lift to a plate.
Saute
Lower heat to medium, add diced onion, cook 4 minutes until softened. Stir in garlic, cinnamon sticks, coriander, black pepper, remaining 0.5 tsp salt; toast 30 seconds until fragrant.
Build
Add rinsed rice and 240g fava beans, stir once to coat. Return chicken, pour in 400ml hot stock, bring to gentle simmer. Cover tightly on lowest heat, cook 15 minutes until liquid absorbs and chicken is cooked through.
Finish
Off heat, scatter dill over rice, cover, rest 5 minutes. While resting, heat 30g butter in a small pan over medium for 90 seconds until foaming and nutty brown. Stir in remaining lemon juice off heat.
Plate
Fluff the rice and transfer to a serving dish. Drizzle brown butter over top. Serve with sumac onion and seasoned yogurt alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.