Gulf Baharat-Spiced Chicken Thighs with Rice and Grilled Tomatoes
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 300 g basmati rice
- 2 tsp baharat
- 3 garlic cloves
- 4 tomatoes
- 3 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 857 kcal
- Protein
- 50 g
- Carbohydrate
- 63.6 g
- of which sugars
- 3.4 g
- Fat
- 43.7 g
- of which saturates
- 10.1 g
- Fibre
- 3.8 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Rub the chicken thighs with the crushed garlic, baharat, lemon juice and half the oil.
- 2
Roast on a tray for 30 minutes, adding the tomatoes to the tray for the last 10-12 minutes, until the chicken is cooked through with no pink remaining and the tomatoes have softened.
- 3
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain and toss with the remaining oil.
- 4
Fluff the rice onto a platter.
- 5
Top with the roasted chicken and tomatoes to serve.
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