This is such a nice way to cook chicken and rice. You’ll marinate thighs and drumsticks in a deeply spiced yogurt (I’ve gone for a North Indian inspired mix of garam masala, cumin and fennel), then cook them over browned onions and toasted brown rice with plenty of chicken stock.
The rice becomes tender and deeply flavoured with the yoghurty chicken schmaltz, and by finishing the dish off in a hot oven you get some seriously good chicken skin. Give everyone a lemon wedge to squeeze over each mouthful, and make a chopped salad to have with it. A comforting but summery – and very satisfying – dinner.
Overview
Cook time
1 hr 25 mins
Serves
6 or more if people only have 1 piece of chicken each
Ingredients
- 2 tbsp garam masala
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- 250g full fat yoghurt
- juice of 2 lemons, plus wedges to serve
- 1 tbsp tomato purée
- 2 garlic cloves, grated
- 12 chicken thighs and drumsticks
- 300g brown basmati rice
- 60g salted butter
- olive oil, for frying
- 3 onions, cut into thick wedges
- 900ml hot chicken stock
- 2 tsp Nigella seeds
- small handful of coriander leaves
Method
Step 1
In a large bowl add 2 tbsp garam masala, 1 tbsp cumin seeds, 2 tsp fennel seeds and 250g full fat yoghurt, juice of 2 lemons, 1 tbsp tomato purée, and 2 grated garlic cloves with a big pinch of salt. Stir to combine.
Step 2
Add 12 chicken thighs and drumsticks then use your hands to coat them in the marinade – making sure it gets in all the crevices.
Step 3
Cover the bowl tightly with cling film and leave in the fridge for at least 1 hour, preferably longer if you can.
Step 4
If just marinating for 1 hour, put 300g brown basmati rice in a bowl and cover with cold water. Leave to soak while you’re marinating the chicken.
Step 5
Preheat the oven to 220C/200C fan/gas mark 7.
Step 6
Set a large roasting tin – one that can go on the hob – over a low-medium heat and add 60g salted butter and a good glug of olive oil.
Step 7
Add 3 onions, cut into thick wedges, and a pinch of salt and cook for about 10 minutes, stirring occasionally. You want them to soften a bit and take on some colour.
Step 8
Drain the rice and add to the roasting tin. Fry, stirring for 2 minutes.
Step 9
Then place the chicken pieces on top of the rice, scraping all the excess yoghurt marinade into the tin.
Step 10
Carefully pour 900ml hot chicken stock into the base of the tin. Cover tightly with foil and bake for 1 hour, by which point the chicken should be cooked and the rice tender.
Step 11
Take the foil off, turn the oven up to 240C/220C fan/gas mark 9 and cook for another 10 minutes to brown off the chicken.
Step 12
To serve, scatter 2 tsp Nigella seeds and small handful of coriander leaves over the roasting tin.
Step 13
Bring to the table with lemon wedges, a chopped salad and a bowl of yogurt.
