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Persian Chicken with Chickpeas, Almonds, and Pomegranate

This one-pan Persian chicken with chickpeas is a fragrant, flavorful dish made with juicy bone-in chicken thighs, fluffy basmati rice, and hearty chickpeas, all cooked together in a spiced broth. Finished with toasted almonds, fresh coriander, and bursts of sweet pomegranate seeds, it’s a vibrant and satisfying meal that brings Middle Eastern flavors to your table with minimal cleanup. Perfect for weeknights or gatherings, this dish combines savory, nutty, and tangy elements in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dessert, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in chicken thighs about 1kg
  • 1 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1 whole lemon juiced, divided
  • 2 teaspoons salt divided
  • 2 teaspoons black pepper divided
  • 2 tablespoons olive oil divided
  • 15 grams butter
  • 1 whole red onion diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 200 grams basmati rice
  • 500 grams chickpeas drained weight, cooked or canned
  • 900 ml chicken broth
  • 70 grams almonds roughly chopped
  • fresh coriander for garnish
  • pomegranate seeds for garnish

Method
 

Step by Step Instructions
  1. In a large bowl, combine chicken thighs with paprika, garlic granules, half the lemon juice, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon olive oil. Toss until evenly coated. Marinate for 20 minutes.
  2. In a large ovenproof skillet, heat butter and 1 tablespoon olive oil over medium-high heat.
  3. Place chicken skin-side down and sear for 5–7 minutes until golden. Flip and cook another 5 minutes. Transfer chicken to a plate.
  4. Reduce heat to medium. Add diced red onion and minced garlic. Cook for 3 minutes until softened.
  5. Stir in cumin, ground coriander, remaining lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Mix well.
  6. Add basmati rice and toast for 1 minute while stirring.
  7. Pour in chicken broth and bring to a boil. Reduce to simmer and cook for 8 minutes until most liquid is absorbed.
  8. Preheat oven to 200°C (390°F).
  9. Stir chickpeas into the rice. Nestle chicken pieces on top. Cover with a lid or foil and cook for 5 minutes.
  10. Remove the cover and sprinkle with most of the almonds. Bake uncovered for 15–20 minutes, until chicken is fully cooked and golden.
  11. Top with remaining almonds, fresh coriander, and pomegranate seeds before serving.

Notes

  • Rinse the basmati rice until water runs clear to prevent stickiness.
  • Use a meat thermometer to ensure chicken reaches 75°C (165°F) for safe cooking.
  • Substitute almonds with pistachios or cashews if preferred.