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.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X