|Baking Pan||Enamel Bake Tray 1L|
- 3 Chicken Maryland
- Fresh min to garnish
- CHICKEN RUB
- 1 tsp coriander ground
- ½ tsp cumin ground
- ½ tsp turmeric
- 1 tsp dried mint
- 1 tsp paprika sweet, ground
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp saffron threads
- 20 gm unsalted butter, coarsely chopped
- ½ onion, finely diced
- 2 cloves of garlic minced
- 150 gm basmati rice, rinsed
- 1 tbsp dry white wine
- 120ml chicken stock, warmed
- 4-5 lemon slices
A one pan tray-bake wonder that is sure to be a dinner table win. Let your taste buds be transported with this recipe created by Kate Flower.
Preheat the oven to 100°C.
Toast saffron on a small oven tray until fragrant (5 minutes). Then, increase the oven to 180C.
Add butter and onion to the tray and place back in the oven. Once the butter has melted, stir the onion and saffron to combine and place back in the oven until the onion starts to colour. 5-10 mins.
Meanwhile combine all rub ingredients before drizzling the chicken with olive oil and massaging evenly with the spice mix.
Remove the tray from the oven and add the rice and garlic, stirring to coat. Add wine, stock and seasoning to taste.
Nestle your chicken pieces and lemon slices in among the rice, cover with baking paper and foil to seal and return the tray to the oven. Cook for 20 minutes before checking if the rice has cooked.
Remove the paper and foil, toss the rice through cooking juices. Turn the oven up to 200°C fan force and return the tray to the oven for ten minutes, or until the chicken skin has become golden brown and the juice runs clear from the joint.
Sprinkle the tray with fresh mint and serve with steamed greens.