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Baked Chicken and Spiced Rice
Show me a chicken & rice video, and I’m going to watch it beginning to end every time. I saw @ruhamasfood make her perfect version and immediately had to make my own… a week night treasure!!!
Baked Chicken and Spiced Rice
INGREDIENTS
1 3-5LB whole chicken, backbone removed (spatchcocked)
1 red onion, sliced in 1/2” rings
2 medium tomatoes, sliced in 1/2” rings
2 1/2 cups basmati rice, rinsed well and drained
Sauce:
8 garlic cloves, minced or pressed
Juice of 1 lemon 1/2 cup olive oil
1/4 cup tomato paste
2 tsp sumac
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp baharat seasoning (optional)
1 tsp granulated onion
2 tablespoons maple syrup or date syrup or pomegranate molasses
1 tablespoon kosher salt
Freshly cracked pepper to taste
INSTRUCTIONS
•Preheat oven to 400F.
•Arrange the onion and tomato slices in a single layer at the bottom of a deep roasting or casserole dish large enough to fit your chicken laid flat. Sprinkle rice evenly over the chicken and open spaces.
•To make the sauce, whisk together the garlic, lemon juice, 6 tablespoons of olive oil, tomato paste, spices, granulated onion, maple syrup salt and pepper. Combine with 4 cups of boiling water and pour over the chicken and rice. Follow with one more cup of boiling water. Rice should be wet but not floating/soaked.
•Tear off a piece of parchment paper large enough to cover your baking dish and get it wet, then crumple it up to make it more flexible and lay it over the surface of your dish. Tightly wrap the dish with aluminum foil. This will help to trap moisture and ensure a perfect cook on your chicken and rice.
•Bake the chicken for about 90 minutes before removing the aluminum foil and parchment paper. Drizzle remaining 2 tablespoons of olive oil over the chicken and rice and return to the oven. Turn the heat to broil and bake another 3-5 minutes, until the chicken skin is bubbling and deeply golden brown and the edges of the rice and lovely and crisp. Allow to sit 10 minutes, then serve with chicken broken down into portions and rice scooped high on a plate — be sure to scrape up all the lovely tender tomato and onion pieces on the bottom and mix into the rice!
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