Chicken with Rice and Pomegranate

This is a dish from central Asia which Galit translated from Hebrew and I served up to friends. Rather good I think and has become a staple dish for Rosh Hashanah. The rice and chicken provide the substance and the pomegranate provides the zing. Serves 4-6.

Chicken with Rice and Pomegranate

Chicken with Rice and Pomegranate

Steven Thomas
A hearty meal of chicken and rice, both spicy and sweet. Great for festivals.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6


  • 1/2 cup olive oil
  • 9 chicken legs (thigh plus drumstick)
  • 2 onions chopped
  • 3 cloves garlic
  • 2 cm fresh ginger chopped thin
  • 3 cardamon pods smashed in mortar
  • 1 little green hot chilli without seeds, chopped small
  • 10 dry apricots chopped
  • 1/2 cup raisins
  • 3 cups basmati rice washed and drained
  • Salt + pepper
  • 1/2 cup fresh coriander chopped
  • Water
  • 1 cup fresh pomegranate seeds


  • In a large pot, cook chicken legs in the oil until brown on all sides.
  • Remove chicken legs from the pot and set aside.
  • Add onions, garlic, ginger, cardamon, and chilli to pot.
  • Cook down for 7-8 min, stirring all the time.
  • Add apricots and raisins to pot.
  • Cook/stir for another 2 minutes.
  • Add rice, salt and pepper to pot.
  • Cook/stir for another 2 minutes.
  • Put chicken back in the pot.
  • Add coriander to pot.
  • Add sufficient water so the rice is covered, plus 2 cm more.
  • Bring to boil.
  • Cover and simmer for 30 min.
  • Turn off the heat.
  • Leave for 5 min.
  • Transfer chicken and rice to a nice serving dish.
  • Sprinkle pomegranate seeds above chicken and rice.
  • Serve immediately.

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