Ingredients

• 2 tsp ground allspice (plus more for later)
• 1 tsp black pepper
• 3/4 tsp ground green cardamom (plus more for later)
• 1/4 tsp ground turmeric (plus more for later)

• 6 boneless, skinless chicken thighs
• Kosher salt
• Extra virgin olive oil
• 1 cup chopped yellow onions (about 1/2 large onion)
• 2 carrots, chopped
• 1 cup frozen peas
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 2 cups basmati rice, rinsed well and soaked in water for 15–20 minutes, then drained*
• 2 cinnamon sticks
• 1 dry bay leaf
• 2 cups low-sodium chicken broth, boiling

Instructions

1. Prepare the spices:
   Combine all the spices in a small bowl to create the spice mixture. Set aside.
2. Season the chicken:
   Pat the chicken thighs dry and cut each one into large pieces (cutting them in half works well). Season generously with kosher salt, then coat thoroughly with the spice mixture, using your hands to ensure even coverage. Let the chicken rest at room temperature for about 20 minutes, if time allows.
3. Brown the chicken:
   Heat 3 tablespoons of extra virgin olive oil in a large, deep skillet with a lid over medium-high heat until the oil shimmers. Brown the chicken briefly on both sides. Remove the chicken from the skillet and set aside.
4. Cook the vegetables and rice:
   In the same skillet, add the onions, carrots, and frozen peas. Cook for about 4 minutes, stirring often, until softened. Stir in the chickpeas and rice. Season with salt, 1/2 teaspoon allspice, and 1/4 teaspoon ground cardamom, mixing well to combine.
5. Assemble the dish:
   Return the chicken to the skillet, nestling the pieces into the rice. Add the cinnamon sticks, bay leaf, and boiling chicken broth. Bring everything to a boil.
6. Simmer:
   Reduce the heat to low, cover the skillet, and cook for 20 minutes, or until the rice is tender and the chicken is fully cooked.
7. Finish and serve: