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One-Pot Baharat Chicken and Rice

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours



For Baharat Spice from whole spices:

  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon all-spice berries
  • 1 teaspoon cardamom seeds (seeds not pods)
  • 1 4-inch cinnamon stick
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoky paprika
  • 1/2 teaspoon freshly grated nutmeg

For Baharat Spice from ground spices:

  • 1 1/2 tablespoons coarsely ground black pepper
  • 1 heaping tablespoon ground coriander
  • 1 1/2 tablespoons ground cumin
  • 2 teaspoons ground all-spice
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoky paprika
  • 1/2 teaspoon freshly grated nutmeg

For the One-Pot Chicken Dinner:

  • 2 pounds boneless skinless chicken thighs
  • Sea salt and fresh cracked black pepper
  • Smoky paprika
  • 2 tablespoons olive oil
  • 1 medium purple onion, sliced thick (about 1 cup)
  • 5 cloves garlic, crushed and coarsely chopped
  • 23 tablespoons baharat spice
  • 2 teaspoon ground cumin
  • sea salt and fresh cracked black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine or light beer
  • 1 1/2 cups long grain white rice (I used basmati because that’s what I had on hand)
  • 2 dried bay leaves
  • 3 cups chicken stock
  • 1/4 cup chopped fresh parsley


  1. First make the spice mix if you aren’t able to buy it in a store. To make the whole spice mix: Grind the whole spices using a spice mill or coffee grinder. You’ll likely need to do this in several batches.) Place freshly ground spices in a small bowl and stir in the paprika and nutmeg.
  2. To make the spice mix with pre-ground spices, mix all of the spices together in a small ball until thoroughly combined. Taadaa that’s it!
  3. To make the chicken dinner, place a rack in the center of the oven and preheat oven to 375 degrees F.
  4. Season both sides of the chicken liberally with salt, pepper and smoked paprika. Place a large shallow skillet (with a tight fitting lid) over medium-high heat with the olive oil. Once hot, add in half of the chicken in a single layer. Cook until browned on both sides, about 3 to 4 minutes per side. The chicken doesn’t have to be fully cooked, we’re just looking to brown it at this point. It will continue to cook in the oven. Transfer the browned chicken to a plate and brown the rest.
  5. Once the all the chicken has browned, add the onion and garlic to the skillet and cook until softened, about 3 to 5 minutes. Season with salt and fresh cracked black pepper. Stir in the tomato paste and cook until deep red in color, about 1 minute. Add the spices and stir until fragrant. Add the rice and bay leaves and cook for another minute or so to develop the rice’s flavor. Stir in the wine or beer and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the skillet. Stir in the chicken stock and bring up to a simmer. Nestle in the chicken and any juices that may have collected on the plate.
  6. Cover and transfer to the oven to bake for 25 minutes. Remove from the oven and allow to rest with the lid on for 10 minutes. Remove the lid, sprinkle with parsley and serve warm.