This easy Persian-inspired chicken and rice dish has a beautiful golden color and a wonderful fragrance.
Ingredients
2tablespoonsolive oil, divided
8boneless, skinless chicken thighs(1 1/4-1 1/2lbs.
oil in a large nonstick skillet over medium-high heat.
Transfer the chicken to a plate and set aside.
Repeat with the remaining chicken thighs.
Pour off all but about 1 Tbsp.
fat from the pan.
Add the remaining 1 Tbsp.
oil and onions to the pan and sprinkle with 1/4 tsp.
Cook, stirring, until soft and golden, 12 to 15 minutes.
Transfer the onions to a plate and set aside.
Return the pan to medium-high heat and add cabbage.
Cook, stirring, until wilted, about 3 minutes.
Stir in rice, lemon juice, the remaining 1/4 tsp.
salt, and half of the reserved onion.
Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.
Top each with half of the remaining cooked onions.
Cover both dishes with foil.
Label one and freeze for up to 1 month.
Bake the remaining casserole, covered, for 30 minutes.
Garnish with parsley and lemon slices, if desired.
In Step 6, bake, covered, for an additional 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
