One-Pot Chicken with Rice & Chickpeas

This one-pot chicken, rice, and chickpea bake was one of those recipes that came together not because I planned it — but because I opened the fridge, stared at a bag of rice, half a yellow onion, and two lonely chicken legs, and thought, what if I just throw it all in the pan and see what happens? I wasn’t aiming for anything fancy, but something about the golden turmeric, the warmth of cinnamon, and that sneaky little chili gave it more soul than expected. It’s simple, earthy, and somehow tastes like it was made by someone who had time — even though you didn’t.

Ingredients:

• 2 chicken legs (bone-in, skin-on for flavor)
• 1 onion, sliced
• 1 cup rice (basmati or long-grain works great)
• 1 cup cooked or canned chickpeas (drained)
• 1 tsp turmeric
• 1 cinnamon stick
• 1 fresh chili (whole)
• 2 ½ cups hot water or broth
• Salt, pepper, olive oil

Instructions:

1. Preheat oven to 190°C (375°F).
2. In a deep oven-safe skillet or small Dutch oven, heat a splash of olive oil. Add sliced onion, sauté for a few minutes until soft.
3. Nestle in the chicken legs, skin-side down, and sear until golden (about 4–5 min per side).
4. Sprinkle turmeric, season with salt and pepper. Add rice, chickpeas, cinnamon stick, and whole chili. Stir gently to coat everything.
5. Pour in hot water or broth. Bring to a simmer.
6. Cover tightly with foil or a lid and transfer to the oven.
7. Bake for 35–40 minutes, or until rice is fluffy and chicken is cooked through.
8. Rest 5 minutes, fluff rice with a fork, and serve straight from the pan.

It’s not a recipe that demands attention — just a little faith and a hot oven. And what comes out tastes like you knew exactly what you were doing.