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The sweetness from currants elevates this simple one-pot chicken and rice into an extra-special midweek meal.

I can’t get enough of dried Zante currants right now. As an afternoon treat, I sprinkle them on top of apples and sunflower butter. In case you’re wondering, Zante currants aren’t currants at all! Like raisins, they come from a grape, specifically, the Black Corinth grape. Currants are small berries that come from a little bush and can be found in red, white, or black varieties.

Tonight, I used them in a savory application with chicken and rice. It’s a really simple meal that you can throw together with scrappy vegetables and pantry staples. Best of all, you can riff on it in an infinite number of ways depending on what you have in your crisper.

How to make this chicken and rice with Zante currants

I love a good chicken and rice recipe, especially when it comes together in just one pot. This recipe is the perfect low-effort, high-reward dinner because it brings so much flavor with so few ingredients.

What you need

Chicken: I recommend bone-in, skin-on chicken thighs. These offer the most flavor, and they work well in terms of cooking time with the rice. Boneless thighs will cook too quickly, and I find drumsticks take a little too long.
Aromatics: I use onion, scallions, celery, garlic, and thyme. Try it with sliced fennel, diced shallots, or diced red bell pepper. I also add grated sweet potato for flavor and to sneak in an extra veggie. I prefer grating it instead of chopping it because it cooks faster. You can try it with grated carrots or zucchini!
Rice: I recommend jasmine or basmati rice. I would avoid brown rice because it requires a longer cooking time.
Zante currants: Use raisins or golden raisins instead if you don’t have currants. Alternatively, you can chop up dried tart cherries, figs, apricots, or throw in a handful of unsweetened cranberries if you like!
Chicken broth: You can also substitute it with water or vegetable broth.
Sweet and smoked paprika and crushed red pepper: These add just the right amount of flavor and spice.
Lemon juice: This adds just the right amount of brightness at the end of the dish.

How to make it

Step 1: Brown the chicken skin. Pat the chicken dry and fry it skin-side down until crisp. Fry the other side briefly. Remove it from the pot.
Step 2: Sauté the aromatics. Add the onion, scallion whites, and celery to the pot of rendered chicken fat and cook until golden brown. Add the garlic and sauté until fragrant.
Step 3: Toast the rice. Add the rice and toast briefly. Stir in the grated sweet potato and season with sweet and smoked paprika and crushed red pepper to taste. Add the currants.
Step 4: Bake the chicken. Pour in chicken broth, bring to a boil, and add the chicken thighs. Arrange a few thyme sprigs on top, cover the pot, and transfer to the oven for 16–18 minutes, or until the rice is tender and the chicken reaches 165ºF.
Step 5: Broil the skin if you like. Remove the lid, drizzle the chicken with olive oil, and broil to crisp up the skin again.
Step 6: Finish it up! Set the chicken aside and stir the lemon juice into the rice. Arrange the chicken on top of the rice and scatter the scallion greens on top. You’re done!

Chicken and Rice with Currants

The sweetness from currants elevates this simple one-pot chicken and rice into an extra-special midweek meal.

5 from 5 votes

Print Pin

Prep Time: 15

Cook Time: 20

Inactive time: 20

Total Time: 55

Servings:

Equipment

Wide pot

Ingredients

4 bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil, divided
1 yellow onion, peeled and diced
3 scallions, trimmed and minced; white and green parts kept separate
1 rib celery, trimmed and finely diced
6 cloves garlic, peeled and minced
1 cup jasmine rice, rinsed
4 ounces sweet potato, peeled and grated on the large holes of a box grater
2 teaspoons sweet paprika
½ teaspoon smoked paprika
¼ cup dry Zante currants
Crushed red pepper to taste
2½ cups chicken broth or water
3 thyme sprigs or use 1 teaspoon dry thyme
1 small lemon, juiced
Salt and pepper

Instructions

Brown the chicken skin:

Preheat oven to 400ºF
Pat the chicken dry and season all over with salt and pepper.
Heat 1 tablespoon extra virgin olive oil in a wide ovenproof pot. Once hot, add the chicken, skin-side down, and cook for 5–7 minutes without moving until the skin is crisp and golden brown. Flip and cook for 2 minutes. Transfer to a plate.

Sauté the aromatics:

Add the onion, scallion whites, and celery to the pot of rendered chicken fat and cook, stirring occasionally, for 5–6 minutes until golden brown and softened. Add the garlic and sauté for 1 minute until fragrant.

Toast the rice:

Add the rice and toss to coat, toasting it briefly. Stir in the grated sweet potato and season with sweet paprika, smoked paprika, and crushed red pepper. Add the currants.

Bake the chicken:

Pour in chicken broth, bring to a boil, and add the chicken thighs. Turn off the heat, arrange a few thyme sprigs on top, and cover the pot. Transfer it to the oven for 16–18 minutes, or until the rice is tender and the chicken reaches 165ºF with an instant-read thermometer.
Remove the pot from the oven and discard the thyme sprigs.

Broil the skin (optional):

Turn on the broiler.
Drizzle the chicken with 1 tablespoon olive oil. Transfer to the broiler for 2–3 minutes to crisp up the skin again.

To serve:

Transfer the chicken to a plate. Stir the lemon juice into the rice and spoon the rice onto a large serving platter. Arrange the chicken on top and scatter the minced scallion greens over the dish. Enjoy!

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Chicken and Rice with Zante Currants