Mediterranean Lemon Cumin Chicken Thighs with Snap Peas and Basmati Rice

This Mediterranean-inspired chicken dish brings together the warm, mild aromas of cumin and paprika with a bright spike of lemon. The marinade not only flavors the chicken but also trickles down into the rice, infusing each grain with citrusy juices.

Alongside, gently browned sugar snap peas offer natural sweetness and a satisfying crunch. It’s a complete meal that feels both warm and sunny-perfect for a comforting dinner any night of the week.

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Ingredients

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Remove any strings from snap peas. Mince or grate garlic. Zest lemon until you have 1 tsp, then cut in half. Whisk zest, half the garlic, cumin, paprika, 1 TBSP lemon juice and 2 TBSP olive oil in a medium bowl.
2. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to bowl with lemon mixture and toss to coat all over. Set aside to marinate.
3. Once water is boiling, add rice to pot. Cover, lower heat and reduce to a simmer. Cook until tender, 15-20 minutes.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add snap peas and cook, tossing, until tender and lightly browned, 3-5 minutes. Season with salt and pepper. Remove from heat, toss in a squeeze of lemon juice, then remove from pan and set aside, covering to keep warm.
5. Heat a large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Remove from pan and set aside. Add stock concentrate, honey and 3 TBSP water to pan and stir. Bring to a gentle simmer, then return chicken to pan. Continue cooking until no longer pink in center, 4-5 minutes, spooning stock over top occasionally. Season with salt and pepper.
6. Remove chicken from pan. Add 1 TBSP butter to sauce in pan, stirring to melt. Fluff rice with a fork, then divide between plates. Top with chicken and add snap peas to the side. Spoon sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts may cook faster. Ensure internal temperature reaches 165°F.

What can I substitute for sugar snap peas?

Green beans or snow peas work well as substitutes.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.