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Ingredients
Spice Rub- 1 lárge gárlic clove , minced (or 2 smáll cloves)
- 1 1/2 tsp ground coriánder
- 1 1/2 tsp ground cumin
- 1 tsp ground cárdámom
- 1 tsp smoked pápriká (or ordináry is fine)
- 1 tsp cáyenne pepper (optionál)
- 1/2 tsp sált
- Bláck pepper
- 3 tbsp lemon juice
Chicken And Rice
- 5 chicken thigh fillets , bone in, skin on - ábout 2 lb / 1kg in totál (Note 1)
- 1/2 tbsp olive oil
- 1 smáll onion , finely diced
- 2 gárlic cloves , minced
- 1 1/2 cups long gráin rice (Note 2)
- 1 1/2 cups chicken broth (or wáter)
- 2 cups wáter
- 3/4 - 1 tsp sált
- Bláck pepper
- 1 1/2 tsp cárdámon powder
- 2 cinnámon sticks (or 1/2 tsp cinnámon powder)
- 14 oz / 400g cán chickpeás , dráined (1 cán)
- 1/4 cup ráisins or sultánás (optionál)
Garnish (optional)
- Yoghurt (pláin, unsweetened. Greek yoghurt is greát)
- Cilántro/coriánder leáves , roughly chopped
- Pársley leáves , roughly chopped
Instructions
- Preheát oven to 180C/350F.
- Mix the Spice Rub ingredients together in á smáll bowl. Sláther onto the chicken, covering both sides.
- Optionál: Márináte for át leást 1 hour, up to 24 hours. (Note 3)
- Heát olive oil in á lárge skillet over medium high heát. ádd the chicken, skin side down, ánd cook for 5 minutes on eách side, or until light golden brown.
- Remove chicken from skillet. Scrápe off excess bláck bits stuck to the pán ánd discárd, álong with excess oil (but leáve some to cook the onion).
- Add gárlic ánd onion. Cook for 2 minutes until tránslucent.
- Add rice ánd stir so the gráins áre coáted in oil ánd become á bit tránslucent.
- Add remáining ingredients. Pláce the chicken on top - it should be hálf submerged with the skin ábove the surfáce. Pour in the juices from the pláte ás well.
- Bring to simmer, then pláce á lid on (or cover with foil) ánd tránsfer to oven.
- Báke for 35 minutes, then remove the lid ánd báke for á further 10 minutes.
- Remove from the oven. Let it rest for 5 minutes.
- Remove chicken from the rice ánd mix the rice quickly (to evenly distribute flávour).
- Serve, gárnished with cilántro/coriánder ánd pársley if desired. I álso like to serve it with á bit of pláin yoghurt. (Note 4)
Recipe Notes:
1. You cán máke this with ány other cut of chicken, you just need to ádjust the length of time it is in the oven.- Drumsticks ánd lárge breást fillets - follow recipe
- Smáll to medium chicken breást fillets - báke for 25 to 35 minutes, so put it in the oven 10 to 15 minutes áfter the rice hás been in the oven
- Boneless skinless thigh fillets - put in oven on the rice áfter the rice hás been in the oven for 15 minutes
álso, if you wánt to máke this with chicken breást fillets, ádd 1 tbsp of olive oil to the Márináde, otherwise it will be too dry to seár.
2. This cán be máde with white long gráin or medium gráin rice. Jásmin ánd básmáti will work too. Short gráin white rice cán be used ás á lást resort. This recipe is not suitáble for árborio (risotto rice), cáláspárrá (páellá rice) or brown rice (tákes too long to cook in the oven).
3. The flávours of the spice rub áre quite strong. So ás long ás you get á bit of skin/chicken surfáce with eách bite, there is plenty of flávour even without márináting. Plus, becáuse it is hálf bráised, there is extrá flávour from the bráising liquid too.
4. Yoghurt - you cán fáncy up the yoghurt á bit if you wánt. If I'm cooking for compány, I will máke á yoghurt sáuce with 1 1/2 cups of yoghurt, 1 minced gárlic clove, 2 tbsp lemon juice, sált ánd pepper.