Persian Chicken and Rice Tray Bake
Cook Time 1 hour
1 tbsp Extra Virgin Olive Oil
1 onion, chopped
1½ cups of basmati rice
1 can of chickpeas, drained and rinsed
1 clove garlic finely chopped
1 wedge of preserved lemon, flesh removed and skin finely chopped
Pinch of saffron
1½ tsp coriander seeds, toasted
8 chicken drumsticks
500-600ml chicken stock
¼ cup of Greek-style yoghurt
½ pomegranate, seeds removed
1 handful of pistachio toasted and roughly chopped
1 tsp nigella seeds, to garnish
Preheat the oven to 180°C.
In a mortar and pestle pound together the garlic with a pinch of salt and then add the coriander seeds, saffron and preserved lemon. Add a splash of extra virgin olive oil to from a rough paste. Spoon over chicken and using your hands massage into chicken. Marinate for a few hours or overnight, if you have the time.
Rinse rice two or three times. In a 3L baking tray that is flame proof, place on the stovetop over a medium heat and add the butter and extra virgin olive oil along with the onion. Cook for 2-3 minute to soften and then add the rice. Coat in the butter and toast off for a minute before adding the chickpeas. Now add the stock and arrange chicken on top. Cover with foil and bake for 15 minutes. Remove foil and bake for a further 25 minutes, or until all the stock has been absorbed by the rice and chicken is golden.
Once cooked, remove from oven and drizzle over yoghurt. Sprinkle over pomegranate, pistachio and nigella seeds for garnish.