Skillet Chicken With Cumin, Paprika and Mint Recipe (2024)

This is a good idea, but it needs help. I used basmati rice and chicken broth to boost flavor as well as adding the marinade to the rice. Also, I used half-hot paprika for half the paprika and smoked paprika for the remaining portion. I might add Aleppo pepper next time. I used golden raisins and reduced the quantity slightly. It was too fruity with the entire amount. It doesn’t need lime if you add the marinade to the rice, it’s plenty tart. The yoghurt is a nice, creamy addition.

Delicious, but way underseasoned! I salted the chicken aggressively on both sides and set it aside for a few minutes before marinading, in addition to salting the marinade to taste. I also added a full teaspoon kosher salt along with the boiling water and a ladle or two of the leftover marinade. The herbs and yogurt really bring this to life as well so don't skip them!

Very tasty. Use chicken broth instead of water and add the marinade to the rice.

See Jerusalem by Ottolenghi’s similar recipe pg. 184!

This was delicious! The recipe was good for 8 chicken thighs. Chicken broth is important rather than water. And I used part smoked sweet paprika as well.We used mint and cilantro chutney from the Indian grocery store along with fresh cilantro and yogurt for toppings, did not use lime. Tasted with good with green tomato chutney on the side as well. Just marinated it in the morning, cooked it late afternoon and it was delicious.

I wasn’t encouraged after I tasted the rice from the pan (a little bland, I thought), but generously sprinkle the parsely and mint in, with a healthy dollup of Greek yogurt, and this tasted like it came from a Lebanese taverna.Next time I might add a pinch of cayenne to the marinade. And you must marinade this overnight. It’s a mild flavor.

That’s a lot of rice. Cut it back to 1c for four or fewer people. Really nice dish.

Excellent. Added the marinade to the rice (I mixed the marinade ingredients with a cup of Greek yogurt and marinated the chicken in that, makes it very moist) and simmered the rice, covered, with the cinnamon stick and raisins for ten minutes. Then, in order to keep the chicken skin crispy, I put the rice and chicken into a 400 degree oven for 20 minutes, uncovered (crisped the rice at the edges too!). Topped with some feta, dill, Greek yogurt, and lime. Really delicious.

This recipe requires more liquid than indicated. Much more. I used 32oz of chicken broth and that was barely enough. Despite the rice burning on the bottom it was still tasty. Next time I’ll use even more broth and lower the heat.

I didn't have raisins so I added sliced dried apricots and dried cranberries. Also threw in some toasted pine nuts. I feel like it could use addititional sauteed vegetables or more seasoning with the rice. I added the juice of a whole lemon over the top of everything at the end and a ton of herbs, yogurt, and chopped red onion.

How do you keep the skin from getting rubbery if you cover in Step 3 after you get it golden in Step 2? The steam makes it limp.

I am always, always for basmati rice in any dish. More flavor! And broth is always a nice addition. We wanted these recipes to be fast and easy and short on the ingredient list--available for someone who doesn't have broth on hand, but adding it always boosts flavor. As for the marinade, it should definately be added into the pan along with the meat. Thanks for your suggestions! (My husband's Hungarian and he would always vote for a mix of hot and smoked paprika. I'll try it!)

After reading all of the comments, I doctored as well. Added red bell pepper and peas to the veggies I threw in a bit more salt. I added the marinade to the rice. The one thing I didn’t have was chicken broth. I raided my pantry and the only thing I had was a package of Lipton’s onion soup (best chip dip ever made!). I threw it in, why not? I added a few more fresh herbs as well and dang! It was delicious! Lipton’s onion soup could be the next Apple Cider vinegar!

Terrific recipe. Made as the main for a Persian meal last night for a good friend. It was easy to make, very forgiving as my timing was a bit off. Perfect served with Samin Nosrat's recipes for Mast-o Khiar, Herb and radish salad, and pita and a nice white wine. My favorite meal in a very long time!

As I was cooking this I thought the rice was going to be kind of bland. But by the time the chicken was done cooking, it really all came together. I follow the recipe as written, except for 3 things:-I measured the salt for the marinade, but the rice and stuff I just eyeballed it. It was probably more than the amount in the recipe. Always salt taste!-I threw the smashed garlic from the marinade in with the onions-I added salt and pepper and some micro-planed garlic to the yogurtBig hit!

Such a good recipe! It took more water than called for. I used dates instead of raisins, and topped it off with pomegranate seeds.

This recipe yielded some of the most delicious rice we've ever tasted. Adaptations: we used smoked paprika, black garlic, zero onion, and drizzled Szechuan chili oil at the end instead of lime juice. Sublime.

It was a lot of work to end up with chicken and rice.

It was delicious! I also added the marinade to the rice and swapped the water with chicken broth. I didn’t have regular paprika so I used smoked paprika instead and the smokiness was pretty strong (but I like it like that). Will definitely make it again.

This is an easy meal, great for a weeknight. As others have said, it’s very under seasoned as written. I used chicken broth instead of water to cook the rice and also added the same seasonings from the marinade into the rice as it cooked. It needed a lot more salt. It also needs more liquid than is written, I added another cup or so of chicken broth when I added the chicken back to the rice for the final round of cooking.

Totally agree on going big with the mint. I think at least an entire lime is needed for each serving. And next time I will amp up the raisins as they are a sweet gem when they’re part of the spoonful.

I agree with others who said it is way under-seasoned. I also see the recipe notes that the rice on the bottom of the pan will be crispy, but mine was burning well before the chicken was cooked. I'd love to try a spiced-up version of this again. Maybe baking it would work better?

My family liked this so much I tried it for company. For 6 people I marinated 12 thighs in the same spice amounts as in this recipe, put partially cooked onion on large flat casserole, then 2 cups uncooked basmati rice, topped with partially cooked chicken skin side up, used 5 cups water to clean the chicken pan and pour over the whole casserole, cooked in a 350 oven uncovered about 50 minutes. It looked, smelled and tasted delicious, chicken skin crisp on top. A bit was left for family next day

I recommend adding two large Anaheim peppers and sauté them with the onions. Also, add 2 teaspoons of both cardamom and coriander to the marinade. I also substituted prunes instead of the raisins, although I think dried apricots might be good as well. When adding the water to cook the rice, I recommend adding 2 teaspoons of chicken “better than bouillon”. Lastly, if you have some on hand at a teaspoon or two of harissa to the broth as you begin to cook the rice.

Add 2 teaspoons of both cardamom and coriander to the marinade. I also sautéed two lAdd 2 teaspoons of both cardamom and coriander to the marinade. I also sautéed two large Anaheim peppers with the onions. Use broth instead of water when cooking the rice (I prefer “better than bouillon”). I also substituted prunes for the raisins, but I think dried apricots would be good as well. If you have some on hand, I recommend adding a teaspoon or two of harissa to the broth as you begin to cook the rice.

Once you add the rice, reduce the heat to a simmer to avoid burning rice on the bottom of the pan.

More liquid when cooking the rice. I used vegetable broth instead of water. Let the marinade sit overnight for sure. Wish I had used Aleppo pepper and done as some suggested- added the marinade to the rice. Instead of a cinnamon stick, I added a tsp of smoked cinnamon powder and I used large raisins (they puffed up to the size of grapes). Served it with Ottolenghi’s tomato sumac salad. It was a hit

Scattered scallions on top in last 5 minutes and added roasted slivered almonds too! Like others used all the marinade in the rice and added chicken broth low sodium to replace 1/3 of the water. Smells great and tastes great too. Thank you very much!! Easy too!

Delicious time-saving hacks: I did not marinate. I sauteed onion/garlic, added abd sauteed spices, then water, rice, boneless thighs, lemon juice + added zest, raisins, all done in 30 minutes. Topped and served with herbs and toasted slivered almonds. It didn't need lime. Served with arugula/goat cheese/mango/almond salad with oil and apple vinegar. Out of this world. Not lacking a thing. Going into the rotation.

This was a great weeknight dinner recipe. It can be a 1 pot meal; delicious, round flavor; straightforward technique and ingredients. I had only 2 complaints, although no one else was bothered by these things: 1) the rice cooked faster so it ended up on the mushy side rather than al dente, 2) too many raisins for my liking (though my husband thought the ratio was perfect). It can benefit from extra heat (fresh peppers). Endorsed by my 8-year-old: "good, yummy, worth it."