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Chicken with Brown Rice, Apricots and Olives

4 Servings

1 hour 20 minutes 30 minutes active, plus resting time

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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.

4

Servings

Tip

Don’t add the rice until the water has reached a full boil. If the water is not yet boiling, the grains won’t cook through properly and the unabsorbed liquid will make the dish soggy.

1 hour 20 minutes

30 minutes active, plus resting time

Ingredients

  • ½

    cup slivered almonds

  • 2

    pounds bone-in, skin-on chicken thighs and/or drumsticks, trimmed

Directions

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