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–+ servings
Total Time :1 hour 15 minutes
Servings: 6

INGREDIENTS
 

  • 2.2 pounds/1 kilogram bone-in chicken thighs
  • 2 cups jasmine rice
  • 1 bunch Swiss chard, washed and finely chopped
  • 1 cup cooked chickpeas
  • 8 garlic cloves, finely chopped
  • 6 to 7 slices preserved lemon
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon sweet paprika
  • 1 teaspoon turmeric

INSTRUCTIONS

  • Heat a wide sauté pan with the olive oil. Add the chicken thighs and sear until golden, 5 to 7 minutes. Transfer to a tray.
  • Add the garlic and Swiss chard to the pan and cook until the greens reduce, about 3 to 4 minutes.
  • Stir in the spices, chickpeas, and half of the preserved lemon. Mix well, then add the rice and stir to coat. Return the chicken to the pan and pour in 3 cups/720 milliliters hot water. Cover and cook over low heat for 25 minutes.
  • Cover the pan with parchment paper and then foil. Transfer to a preheated 355°F/180°C convection oven and bake for 30 minutes.
  • Remove the cover during the last 10 minutes to brown the top. Serve warm straight from the pan.