Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
1 hour 20 minutes 30 minutes active, plus resting time
The Camargue region of southern France is known for, among other things, the rice grown in the wetlands of the Rhône River delta. Just across the Mediterranean lies Algeria, so, not surprisingly, the area’s cuisine is influenced by Maghrebi flavors and ingredients. For this one-skillet chicken and rice dish inspired by a recipe from Paula Wolfert, cookbook author and authority on Mediterranean cooking, we pair nutty long-grain brown rice with meaty chicken thighs (and/or drumsticks) and add sweet-savory North African flavor accents by incorporating dried apricots and briny olives. You will need a 12-inch skillet with a domed lid for this recipe; a flat lid won’t give the rice the space it needs to expand as it cooks.
cup slivered almonds
pounds bone-in, skin-on chicken thighs and/or drumsticks, trimmed
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT