Pargiyot and Red Rice

This is my no-fry twist to my mom's favorite dish of red rice and fried chicken thighs (Pargiyot). The rice is super flavorful with Baharat spice and shredded carrots for a nice sweetness! Easy one-pan dish that your family is going to love.

90 minutes
Serves 6
Medium
Pargiyot and Red Rice

Ingredients

  • •10 pieces of chicken thighs, boneless and skinless
  • •2 cups of basmati rice
  • •2 tomatoes, shredded
  • •2 carrots, shredded
  • •1 shallot, shredded
  • •1.5 teaspoons of salt
  • •1/2 teaspoon of black pepper
  • •1 teaspoon of paprika
  • •1 teaspoon of Baharat spice
  • •3 tablespoons of tomato paste
  • •3 minced garlic cloves
  • •Handful of chopped cilantro or parsley
  • •1 tablespoon of pomegranate molasses
  • •1/4 cup of olive oil
  • •1 tablespoon of date syrup
  • •4 cups of boiling water
  • •Flaky salt and pepper for the chicken
  • •1 tablespoon of tomato paste
  • •1/4 cup of boiling water
  • •chopped cilantro or parsley

Instructions

  1. 1.Preheat the oven to 420F / 220C.
  2. 2.In an oven-safe pan, add all the ingredients except for the chicken and the boiling water.
  3. 3.Mix it all together and spread the rice in one layer.
  4. 4.Add the chicken thighs on top of the rice and season with flaky salt and pepper.
  5. 5.Pour the boiling water and cover with wet parchment paper and aluminum foil.
  6. 6.Transfer to the oven on 420F for 50 minutes.
  7. 7.Remove the cover and pour the red sauce on top of the chicken thighs.
  8. 8.Switch the oven to convection broil on 450F and broil for 10 more minutes.
  9. 9.Garnish with chopped cilantro.

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