Middle Eastern inspired chicken & rice

I love middle eastern food, so here is what I made tonight (a combination of ideas from a few recipes and cultures; I don't claim that this is authentic, but it sure is good!).

• 1 package chicken quarters ($5-7, depending on size; ours was about $6.50)
• Any middle eastern spice blend (I used Ras el Hanout from Savory Spice – $12.50 for a 2.2oz refill bag)
• 1/2 red onion, diced
• 1.5c washed basmati rice
• 1/2 chicken bouillon cube

• Salt to taste

  1) Season your chicken thighs and lightly brown over medium-low to medium heat in a large pan or a dutch oven with a little bit of neutral oil. They don't need to be browned, just golden. Remove & set aside.
  2) Add your diced onion to the same pot and saute until softened.
  3) Add your basmati rice and mix it with the leftover chicken fat, making sure to coat it thoroughly and evenly. Add about 1T Ras el Hanout and salt to taste, as well as 1/2 of a chicken bouillon cube.
  4) Add water, then gently place the chicken on top, making sure to add all the resting juices. Cover and cook on medium-low until the rice is tender, water is absorbed and chicken temps to at least 165° (I prefer about 175° for thighs, but 165° is safe).
  5) Serve with a salad or on its own.

Enjoy!