Chicken with Bejeweled Barberry Rice
main dishes

Chicken with Bejeweled Barberry Rice

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An indispensable, fragrant blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this Persian-inspired dish. The blend starts with traditional Baharat ingredients –black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika - plus the addition of mint and cinnamon. Cooked in a turmeric and yogurt stock and garnished with a nutty mixture of sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it. 

  • 25m

    prep time

  • 55m

    Cook Time

  • 362


  • 16



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  • 3/4 cup milk
  • 3/4 cup Kitchen Basics® Organic Free-Range Chicken Stock
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon McCormick Gourmet™ Turmeric Powder, Ground
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
  • 4 teaspoons Turkish Baharat Seasoning, (see Cooking Tip for recipe link)
  • 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
  • 4 tablespoons butter, divided
  • 1 cup chopped green bell pepper
  • 1 cup chopped red onion
  • 3/4 cup matchstick carrots
  • 2 teaspoons chopped fresh garlic
  • 1 cup basmati rice
  • 6 tablespoons dried barberries, divided
  • 2 tablespoons chopped cashews
  • 2 tablespoons chopped green onions


  • Preheat oven to 325°F. Mix milk, stock, yogurt, turmeric and 1/2 teaspoon of the sea salt in medium bowl. Set aside.

  • Mix Turkish Baharat Seasoning and remaining 1/2 teaspoon sea salt in small bowl. Coat chicken evenly with seasoning mixture. Melt 1 tablespoon of the butter in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken from skillet. Set aside.

  • Melt another 2 tablespoons butter in same ovenproof skillet on medium-high heat. Add bell pepper, onion, carrots and garlic; cook and stir 5 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in rice and 4 tablespoons (or 1/4 cup) of the barberries. Pour yogurt mixture over rice. Cover.

  • Cook in oven 40 minutes or until rice is tender and chicken is cooked through.

  • Meanwhile, melt remaining 1 tablespoon butter in small skillet on medium heat. Add cashews and remaining 2 tablespoons barberries; cook and stir until cashews are golden brown. To serve, garnish rice with cashew and barberry mixture and green onions.

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