December 21st, 2021Cooking with Jen Clarke
Middle Eastern chicken baked with rice
This is a simple, satisfying dish with a middle eastern vibe. You throw everything into a pot and bake it in the oven…what’s not to like? I recommend using homemade or good quality chicken stock, it really boosts the flavour. If you can be bothered, toast the cumin, coriander or cardamom seeds then grind them in a pestle and mortar, but it won’t be the end of the world if you don’t. You can use harissa instead of sumac if you like a bit of heat. I added a few carrots in with the chicken for good measure…use your imagination.
Serves 4
3 tblsp olive oil
1 onion, finely chopped
8 bone-in chicken pieces, thighs or drumsticks
2 tblsp sumac (or harissa to taste)
3 cloves garlic, minced
1 teasp each ground cumin and coriander or cardamom
1 cup basmati rice, rinsed until the water runs clear (don’t skip this step)
6–8 dates, deseeded and chopped
1 orange (or failing that, a lemon) zest and juice
1 bay leaf
1 1/3 cups chicken stock
2 tblsp chopped pistachios
Chopped parsley, to finish
Preheat the oven to 200C.
Heat 2 tblsp oil in a wide pan suitable for the oven (if you don’t have one just fry the onions in a pan and transfer to an ovenproof dish or tray). Add the onions, reduce heat to medium low, add a pinch of salt and saute until the onions are soft, about 5 minutes, stirring occasionally.
Meanwhile, put the chicken in a bowl, season generously with salt and pepper, add remaining oil and sumac and toss to coat.
Add garlic to the onions and cook for a minute more. Add the spices and stir well. Add the rice and stir again, then add the dates, orange zest and juice and bay leaf. Mix well and season with salt and pepper. Put the chicken on the rice and add the stock. Now is the time to add additional vegetables if you like.
Bring to the boil, then transfer the pan to the oven (uncovered) and cook for 40 minutes. Check after about 25 minutes that there is enough liquid, and add more stock or water if it looks dry. When the stock is absorbed and the chicken is cooked, scatter with pistachios and parsley and serve immediately.
