Go Back
–+ servings
Print Recipe
No ratings yet

Mediterranean Chicken with Basmati Rice

Mediterranean Chicken with Basmati Rice is marinated in a yogurt sauce with rich, warm spices and the perfect fresh summer meal.
Prep Time20 minutes
Cook Time40 minutes
Resting time1 hour
Total Time2 hours
Course: Chicken, Dinner
Cuisine: Mediterranean
Keyword: Mediterranean Chicken with Basmati Rice
Servings: 4 servings
Author: Julia Jolliff

Ingredients

  • 1 cup yogurt {you can use Greek yogurt for a tangier sauce}
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne red pepper
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 garlic grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.25 pounds Chicken Drumsticks Just BARE
  • 2 Tablespoons butter or ghee
  • 1 cup basmati rice
  • 1/2 cup vermicelli {or you can use finely broken angel hair pasta}
  • 1/4 cup sweet onions chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon parsley freshly chopped
  • 1/3 cup dried cranberries {you can also use raisins or golden raisins}

Instructions

  • Put the chicken drumsticks in a large Ziploc bag. In a medium mixing bowl add the yogurt, cumin, paprika, cayenne red pepper, cardamom, nutmeg, cinnamon, garlic, salt and pepper. Stir to combine.
  • Pour the yogurt marinade over the chicken, seal the bag making sure to let out any air and use your hands to massage the marinade into the chicken, making sure to coat all of the chicken.
  • Put the Ziploc bag on a baking sheet or a big plate and refrigerate for 1 hour, or ideally overnight.
  • Be sure to brush your grill grate with olive oil to prevent any sticking. Heat the grill to 300-350°F.
  • Remove chicken from the Ziploc bag and place on the grates and cook until the chicken reaches an internal temperature of 180°F making sure to turn a few times so they evenly cook. Remove and let sit for 5 minutes before serving.
  • In a large pot, heat the 2 Tablespoons of butter over medium heat. Add the basmati rice, vermicelli and onion and sauté for 3-4 minutes, or until the onions begins to soften.
  • Add the water according to the basmati rice instructions {for me I used 1 cup water and 1 cup chicken broth} and the salt and pepper.
  • Bring to a boil, reduce the heat, cover and simmer for 20-25 minutes or until the rice is tender.
  • Using a fork, fluff the rice. Stir in the fresh parsley and dried cranberries.
  • Serve the Mediterranean Chicken over a bed of the basmati rice and top with fresh tabbouleh. Enjoy!

Notes

  • Feel free to use raisins or golden raisins instead of the dried cranberries in the basmati rice or you can leave it out all together.
  • For the chicken, I use plain yogurt but you could use Greek yogurt for a slightly tangy marinade.
  • I top our chicken with fresh tabbouleh. If you don't want to make actual tabbouleh using bulgur wheat you could just chop up some fresh tomatoes, parsley and mint and a squeeze of lemon juice and use that as the topping.
  • This marinade would also work great on chicken thighs or chicken breasts at equal weight {1.25 pounds}.

Nutrition

Calories: 557kcal | Carbohydrates: 75g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 522mg | Potassium: 422mg | Fiber: 2g | Sugar: 11g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg