Magloba

Ingredients:

• 1 cup basmati rice
• 1 lb chicken thighs, bone-in
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 can chickpeas, drained
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, cumin, paprika, and cinnamon.
3. In a large oven-safe skillet, heat olive oil over medium heat.
4. Sear the chicken thighs until browned, then remove and set aside.
5. Saute the onion, bell pepper, and zucchini in the same skillet until softened.
6. Add the chickpeas and rice, stir to combine.
7. Place the chicken thighs on top of the rice mixture.
8. Pour in the chicken broth.
9. Cover the skillet with foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through and the rice is tender.