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Chicken and rice tray bake


Chicken and rice tray bake

Ingredients 17
Servings 4
Time 30 mins

Ingredients

  • For the rice:
  • oil - for greasing
  • 1
    large onion - finely chopped
  • 3
    cloves
    garlic - finely chopped
  • 50
    g
    ghee - melted (or butter)
  • 270
    g
    basmati rice
  • 2
    cardamom pods - seeds only
  • 650
    ml
    hot chicken stock (or boiling water)
  • 200
    g
    frozen peas
  • handful
    fresh coriander - roughly chopped
  • For the chicken:
  • 8
    chicken legs - skin on
  • 1
    tsp
    salt
  • 1
    tsp
    garlic powder
  • 1
    tsp
    onion powder
  • 1
    tsp
    cayenne pepper
  • 2
    Tbs
    oil
 

Method

30 mins to 1 hour
 

 

Preheat the oven to 200C/180C Fan/Gas 6.

Lightly grease a large roasting tray and put in the onion and garlic.

Drizzle over the melted butter and give the onions a stir.

Bake for 10–15 mins, making sure they don’t begin to burn.

Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. 

Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl.

Rub the drumsticks with the oil and cover with the spicy rub. 

Take the onions out of the oven and add the rice and cardamom seeds.

Stir well, then put the drumsticks on top.

Pour in the stock (or boiling water).

Cover with foil and bake for 30 mins. 

Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through.

Replace the chicken pieces and bake without the foil for another 15 mins. 

Stir in the chopped coriander and serve.

Recipe from Nadiya’s Family Favourites on BBC Lifestyle, DStv channel 174 every Wednesday at 20:00.

 

Read more on: dinner recipes  |  chicken  |  tray bake
 

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