Chicken and rice tray bake

4 servings Prep: 30 mins

By Food24 May 13 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

1 onion — large, finely chopped
3 garlic — cloves, finely chopped
50 g ghee — melted
270 g rice — basmati
2 cardamom pods — seeds only
650 ml chicken stock — hot
200 g peas — frozen
fresh coriander — roughly chopped
8 chicken legs — skin on
1 tsp salt
1 tsp garlic — powder
1 tsp onion — powder
1 tsp cayenne pepper
2 oil
Tap for ingredients
Tap for ingredients



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.

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

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.