All-in-one chicken pilaf bake

“This recipe could not be easier, and the little effort you do put in will be well worth it! Throw this in the oven when you get home from work and the family will be feasting on juicy chicken and tender, buttery rice in no time.” – Tracy Rutherford

11 Ingredients

  • 3 green shallots, thinly sliced

  • 270g (1 1/3 cups) basmati rice

  • 40g butter, melted

  • 2 garlic cloves, crushed

  • 750ml (3 cups) Massel Organic Chicken Liquid Stock

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp paprika

  • 6 chicken thigh cutlets (skin on)

  • 1/2 lemon, cut into wedges

  • 2 tbs chopped coriander

3 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Reserve some of the green part of the shallot
    (3 green shallots, thinly sliced)
    . Combine the rice
    (270g (1 1/3 cups) basmati rice)
    , butter
    (40g butter, melted)
    , garlic
    (2 garlic cloves, crushed)
    and remaining shallot in a 23 x 28cm, 4cm-deep roasting pan. Carefully pour the chicken
    (750ml (3 cups) Massel Organic Chicken Liquid Stock)
    stock over the rice mixture and stir until combined.

  • Step 2

    Place the ground coriander
    (1/2 tsp ground coriander)
    , cumin
    (1/2 tsp ground cumin)
    and paprika
    (1/2 tsp paprika)
    in a small bowl and stir until combined. Sprinkle the chicken
    (6 chicken thigh cutlets (skin on))
    with the spice mix. Season. Nestle chicken, skin-side up, in the rice mixture. Arrange lemon wedges
    (1/2 lemon, cut into wedges)
    around chicken.

  • Step 3

    Bake for 25 minutes. Use a skewer or chopstick to stir the rice between the chicken and around the edges of the pan. Bake for a further 20-25 minutes or liquid is absorbed and the rice is cooked. Sprinkle with chopped coriander
    (2 tbs chopped coriander)
    and reserved shallot to serve.
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Recipe Notes

Serves 4-6.

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