Persian Chicken And Rice Tray Bake

Preheat the oven to 375. Rinse rice two or three times.

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Whilst the chicken is cooking heat a tablespoon of oil in a small skillet over gentle heat.

Persian chicken and rice tray bake. 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. Remove the chicken from the marinade pushing off any bits of garlic. Cover with a foil.

Lower heat to 160C and cook for a further hour. Cook for 2-3 minute to soften and then add the rice. Again press down firmly.

Bake in the oven for 45min up to 1 hour. Now add the stock and arrange chicken on top. Persian Chicken and Rice Tray Bake Social Share.

Coat in the butter and toast off for a minute before adding the chickpeas. Put the remaining rice on top and line evenly covering the chicken and vegetables in the centre. Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes.

Add the chicken season with salt and pepper and turn to coat. Turn the chicken and cook for a further 3 minutes or until cooked through. Spread remaining rice on top of the chicken.

You can add some charring by then placing. Cover the pan with a tight fitting lid or foil place in the oven and cook for 2 hours. In a large bowl combine the olive oil onion lemon juice cumin and half of the saffron.

Sprinkle over the rest of the barberries. Cover with foil and bake for 20 minutes. After this time remove the lidfoil and raise the temperature to 200C and cook for a further 30 minutes.

Place the chicken mixture evenly on top of the rice. Add the carrots and green pepper. To bake in the oven place the Persian chicken skewers on a baking tray and roast at 480 F for 12-13 minutes or when the internal temperature reaches 165 F.

Mix the chicken meat with the caramelised onions and a few tablespoons of the reserved chicken stock.

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