Empty My Fridge
One-Pot Baked Saffron Chicken & Rice
Ingredients
- Chicken thigh6
- Saffron · ground1 tsp
- Olive oil¼ cups
- Mayonnaise2 tbsp
- Lemon
- Thyme¼ tsp
- Toum1 tbsp
- Salt1 ½ tsp
- Black pepper
- Onion · sliced1
- Ghee2 tbsp
- Rice · rinsed2 cups
- Cardamom1 tsp
- Cinnamon½ tsp
- Smoked paprika½ tsp
- Water or stock3 cups
- Almond1 tbsp
- Pine nut1 tbsp
- Pistachio1 tbsp
- Parsley · chopped
- Potato
Instructions
- Mix the marinade in a bowl: saffron, olive oil, mayo, lemon zest and juice, thyme, toum, salt and pepper. Add the chicken thighs, coat well, and set aside.
- Warm the ghee in a large oven-safe pot. Add the sliced onion and cook until soft and golden.
- Add the rinsed rice, then stir in the salt, cardamom, cinnamon, smoked paprika and saffron. Pour in the water or stock and bring to a gentle simmer.
- Quickly sear the marinated chicken in a hot pan on both sides, just until the skin colours.
- Lay the chicken on top of the rice, add the parboiled potato slices around it if using, and cover with the lid.
- Bake at 165°C for 20 minutes with the lid on. Then remove the lid and bake another 15 minutes until the chicken skin is browned.
- Meanwhile, melt the ghee in a small pan and toast the almonds, pine nuts and pistachios until golden.
- Fluff the rice, top with the toasted nuts and chopped parsley, and serve straight from the pot.
Summarized from The Lebanese Plate's video. Watch it for the details.
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