Shabbat Rice Stuffed Chicken
A comforting and elegant centerpiece featuring tender chicken thighs stuffed with a fragrant, herb-infused rice pilaf.
Ingredients
- •4 large boneless, skin-on chicken thighs
- •1 cup basmati rice, rinsed
- •1.5 cups boiling water
- •1 small yellow onion, finely diced
- •1/4 cup pine nuts, toasted
- •1/4 cup dried currants or raisins
- •2 tablespoons extra virgin olive oil
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1/2 teaspoon turmeric
- •Salt and black pepper to taste
- •1/2 cup fresh parsley, chopped
Instructions
- 1
In a medium saucepan, heat one tablespoon of olive oil over medium heat and sauté half of the onion until translucent.
- 2
Add the rinsed rice to the pan, stirring for two minutes to toast slightly, then add the boiling water, turmeric, half the cinnamon, and half the allspice.
- 3
Cover and simmer for 12 minutes until the water is absorbed; stir in the pine nuts, currants, and fresh parsley, then set aside to cool slightly.
- 4
Lay the chicken thighs flat, skin-side down, and season the meat side with salt, pepper, and the remaining spices.
- 5
Place a generous spoonful of the rice mixture in the center of each thigh, fold the edges over to enclose the filling, and secure with kitchen twine or toothpicks.
- 6
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken skin-side down until golden brown and crispy.
- 7
Flip the chicken, reduce heat to low, cover the skillet, and cook for 12-15 minutes until the chicken is cooked through and the juices run clear.
💡 Chef tips
- Use kitchen twine instead of toothpicks for a more secure hold and a cleaner presentation when serving.
- You can prepare the rice stuffing up to a day in advance; just keep it refrigerated until you are ready to assemble the chicken.
- If you prefer a crispier skin, finish the chicken in a 400°F (200°C) oven for 5 minutes after searing in the pan.
✅ How it should turn out
The chicken should have a perfectly golden, crispy skin with a succulent interior, while the rice stuffing remains fragrant, fluffy, and aromatic with warm spices.