What's for supper III

Chicken and Rice Traybake

01.jpg


  • 6–8 Bone-in, skin-on chicken thighs or drumsticks (bone-in ensures juicy meat during oven baking)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon zest + juice of 1 large lemon
  • 3 cloves Garlic, finely crushed
  • 1 tbsp Dried Origanum (oregano)
  • 1 tsp Smoked paprika
  • ½ tsp Sea salt & freshly ground black pepper
Mediterranean rice bake

  • 1½ cups (300g) Brown basmati rice or long-grain brown rice, rinsed well
  • 2 cups (500ml) Hot low-sodium chicken broth
  • 1 Red onion, chopped into medium chunks
  • 1 Small, sweet potato, peeled and cut into 1.5 cm cubes
  • 150g Cherry tomatoes, kept whole
  • ½ cup (80g) South African Peppadews (sweet piquant peppers), roughly chopped
  • ½ cup (70g) Kalamata olives, pitted and halved
  • 2 sprigs Fresh rosemary or thyme
  • 1 Lemon, sliced into thin wheels

Method​

  • Marinate the chicken: Mix the olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Coat the chicken and set aside while you prepare the rice and vegetables.
  • Prepare the oven and dish: Preheat the oven to 190°C, or 170°C fan-assisted. Lightly oil a large, deep ovenproof dish or baking tray.
  • Assemble the base: Spread the rinsed rice evenly in the dish. Scatter over the red onion, sweet potato, cherry tomatoes, Peppadews, and olives.
  • Add liquid and chicken: Pour the hot stock over the rice and vegetables. Add the rosemary, arrange the chicken skin-side up on top, and tuck lemon slices around the pieces.
  1. Bake (Covered then Uncovered):
    • Cover the baking dish tightly with heavy-duty foil to trap the steam. Bake in the oven for 35 minutes until the rice has absorbed most of the liquid.
    • Uncover the dish and bake for an additional 15–20 minutes until the chicken skin is crisp and golden, and the brown rice is tender.
 
Binary_Bark said:
Chicken and Rice Traybake

View attachment 1927510


  • 6–8 Bone-in, skin-on chicken thighs or drumsticks (bone-in ensures juicy meat during oven baking)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon zest + juice of 1 large lemon
  • 3 cloves Garlic, finely crushed
  • 1 tbsp Dried Origanum (oregano)
  • 1 tsp Smoked paprika
  • ½ tsp Sea salt & freshly ground black pepper
Mediterranean rice bake

  • 1½ cups (300g) Brown basmati rice or long-grain brown rice, rinsed well
  • 2 cups (500ml) Hot low-sodium chicken broth
  • 1 Red onion, chopped into medium chunks
  • 1 Small, sweet potato, peeled and cut into 1.5 cm cubes
  • 150g Cherry tomatoes, kept whole
  • ½ cup (80g) South African Peppadews (sweet piquant peppers), roughly chopped
  • ½ cup (70g) Kalamata olives, pitted and halved
  • 2 sprigs Fresh rosemary or thyme
  • 1 Lemon, sliced into thin wheels

Method​

  • Marinate the chicken: Mix the olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Coat the chicken and set aside while you prepare the rice and vegetables.
  • Prepare the oven and dish: Preheat the oven to 190°C, or 170°C fan-assisted. Lightly oil a large, deep ovenproof dish or baking tray.
  • Assemble the base: Spread the rinsed rice evenly in the dish. Scatter over the red onion, sweet potato, cherry tomatoes, Peppadews, and olives.
  • Add liquid and chicken: Pour the hot stock over the rice and vegetables. Add the rosemary, arrange the chicken skin-side up on top, and tuck lemon slices around the pieces.
  1. Bake (Covered then Uncovered):
    • Cover the baking dish tightly with heavy-duty foil to trap the steam. Bake in the oven for 35 minutes until the rice has absorbed most of the liquid.
    • Uncover the dish and bake for an additional 15–20 minutes until the chicken skin is crisp and golden, and the brown rice is tender.
Click to expand...
I think you might need to put more lemons on.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X