Mediterranean Chicken and Rice Recipe – Ramadan Special

Mediterranean Chicken


  • Chicken legs 4
  • Basmati Rice 330 g
  • Onion 1
  • Garlic Cloves 2
  • Green Bell Pepper 1
  • Lemon 1
  • Olive Oil 4 tbsp
  • Sweet Paprika Powder 4 tbsp
  • Garlic Powder 1 tbsp
  • Tomato Paste 3 tbsp
  • Broth 700 ml
  • Green Olives 150 g
  • Parsley 1 bundle
  • Salt/Pepper – to taste



Oven, pot, seive, cutting board, knife, large bowl, oven proof pan, spatula, aluminium foil

Steps to Follow

Wash the rice thoroughly and rinse at least three times until the water is clear. Let the rice soak for a bit.

Preheat the oven to 200°C/390°F.

Peel and chop the onion. Finely cut the garlic. Prepare the bell pepper by cutting it.

Cut half of the lemon into wheels and save the other half for garnishing.

In a large mixing bowl, combine ¾ of oil, a pinch of salt, pepper, ½ of paprika powder, and garlic to make marinade. Coat the chicken legs thoroughly.

Heat the remaining oil over medium heat in a large oven-proof skillet or Dutch oven. Then, add the chicken legs and cook till brown. Frying on one side takes about 4 minutes.

Sauté the garlic, onion, and green bell peppers. When the onion becomes transparent, add the tomato paste and remaining paprika. Stir for two minutes. Now rinse the rice and combine thoroughly. Add chicken broth, olives, salt, and pepper. Continue stirring. Then put on the lid and cook for three minutes. Turn off the flame.

Put the chicken in the pan with the lemon slices. Cover it tightly with aluminium foil or a lid and bake in the oven for 25-30 minutes. It depends on the size of the legs.

After removing the foil or lid, set the oven to grill mode and cook the uncovered dish for 5 more minutes, or until brown on top.

Remove and let it sit for ten minutes.

Squeeze the remaining lemon over it and sprinkle with chopped parsley.

Mediterranean Chicken Recipe by Fehmeeda Farid Khan

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