Pargiyot and Red Rice

About

One-pan baked chicken thighs with flavorful Baharat-spiced red rice and shredded carrots. My no-fry twist to my mom's favorite dish of red rice and fried chicken thighs.

Ingredients

8 8 chicken thighs (Pargiyot)

2 cups 2 cups basmati rice

2 2 carrots, shredded

2 tsp 2 teaspoons Baharat spice

1 1 onion, diced

3 3 garlic cloves, minced

3 cups 3 cups chicken broth

4 tbsp 4 tablespoons olive oil

Salt and pepper to taste

Instructions

1. Season chicken thighs with Baharat, salt, and olive oil.\n2. Place in a baking dish over a bed of shredded carrots and rice.\n3. Add broth, cover with foil, and bake at 375F for 60 minutes.\n4. Remove foil and bake 15 more minutes until rice is golden and chicken is cooked.