This hawaij chicken recipe is truly wonderful! It’s full of flavor and so well spiced with the hawaij rub.
Hawaij means "mixture" in Arabic. It's a spice blend with primarily cumin and black pepper and often contains cardamom, coriander, turmeric, cinnamon, ginger, and cloves.
This recipe is a wonderfully comforting combination of chicken, rice, and spice. It's made with an amazing spice blend called hawaij - check out our hawaij spice blend guide.
It's a deeply rich blend of flavors that truly complement the chicken and rice.
Ingredients
- 2 tablespoons olive oil
- 1 ½ lbs bone-in chicken thighs
- ¼ cup hawaij spice
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- 2 teaspoons kosher salt
- 1 cup mixed brown rice
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a Dutch oven (or other ovenproof pot) over medium-high heat.
- Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
- Add the chicken thighs, skin side down, and brown for 3 minutes, then flip and brown for another 3 minutes.
- Remove the chicken breasts and set aside.
- Add the onions to the pot the chicken was in and sauté until translucent, about 4 minutes, stirring occasionally.
- Then add the garlic and let sauté for 30 seconds.
- Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then, add the rest of the broth. Turn off the stove.
- Add the rice and stir to combine. Then, nestle the chicken in the rice.
- Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
- Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.
More Chicken Recipes You’ll Love
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- Orzo & Chicken Salad Recipe - this orzo salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is such a wonderful lunch recipe!
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- Moroccan Chicken - this delicious Moroccan chicken recipe is wonderfully flavored! It’s served with preserved lemon, green olives, and tomatoes.
Tips for Making this Recipe
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- We used the Lundberg Wild Blend rice for this recipe. You can use brown rice or jasmine rice as well.
- We recommend this Le Creuset dutch oven or this Lodge dutch oven.
- Serve this recipe with a simple green salad or our favorite green salad recipe.
I hope you love this hawaij chicken and rice recipe as much as we do!
Hawaij Chicken & Rice
This hawaij chicken and rice recipe is truly wonderful!
Ingredients
- 2 tablespoons olive oil
- 1 ½ lbs bone-in chicken thighs
- ¼ cup hawaij spice*
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- 2 teaspoons kosher salt
- 1 cup mixed brown rice**
- optional - serve with a green salad and top with scallions
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
- Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
- Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
- Remove the chicken breasts and set aside.
- Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
- Then add the garlic and let sauté for 30 seconds.
- Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
- Add the rice and stir to combine. Then nestle the chicken in the rice.
- Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
- Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.
Notes
*Here's how to make hawaij spice. Here's where to buy hawaij.
**Here's where to buy this brown rice blend. You could also use brown rice or jasmine rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 508Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 221mgSodium: 1941mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 43g
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