Chicken and rice tray bake

Food24
4 servings Prep: 30 mins By Food24
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Ingredients (15)

FOR THE RICE:
oil
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
FOR THE CHICKEN:
8 chicken legs — skin on
1 tsp salt
1 tsp garlic — powder
1 tsp onion — powder
1 tsp cayenne pepper
2 oil
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Method:

 

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.

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