Haneeth-Style Chicken with Spiced Rice
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 350 g basmati rice
- 1 onion, finely chopped
- 4 garlic cloves
- 2 tsp baharat
- 0.5 tsp ground turmeric
- 3 tbsp vegetable oil
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 897 kcal
- Protein
- 50.8 g
- Carbohydrate
- 73.3 g
- of which sugars
- 2.6 g
- Fat
- 43.8 g
- of which saturates
- 10.1 g
- Fibre
- 2.2 g
- Salt
- 1.66 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). Crush half the garlic with 1 tablespoon of the baharat and 1 tablespoon of the oil, and rub over the chicken thighs.
- 2
Roast on a tray for 35-40 minutes until deeply golden and cooked through with no pink remaining.
- 3
Meanwhile fry the onion and remaining garlic in the remaining oil in a large pot for 5 minutes, then stir in the remaining baharat and turmeric.
- 4
Rinse the basmati rice and add to the pot with the chicken stock, bring to a simmer, cover and cook over a low heat for 15-18 minutes until the rice is tender.
- 5
Fluff the rice onto a platter and top with the roasted chicken to serve.
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