Ultra Fragrant One Pot Chicken and Rice by @lesgourmandisesdeloubna

1h25

4 servings

🧅

3

Spring onions

🥕

2

Carrots

🥬

Spinach

🍚

370 g

Basmati rice

💧

960 ml

Water

🍗

5

Chicken thighs

🫒

2 tbsp

Olive oil

🧂

Salt

⚫

Pepper

🥫

3 tbsp

Amba sauce

🧂

2 tsp

Shawarma spices

🧄

1 clove

Garlic

  1. Pour
    • Olive oil
    • Salt
    • Spring onions

    In a baking dish, pour a little olive oil and salt, then add spring onions, spinach and grated carrots.

  2. Add
    • Basmati rice
    • Spring onions
    • Carrots

    Add the basmati rice, washed and drained, and mix everything together a little.

  3. Place
    • Chicken thighs

    Place the chicken thigh pieces on top.

  4. Mix
    • Amba sauce
    • Olive oil
    • Salt

    Prepare the marinade: mix the Amba sauce, olive oil, salt and shawarma spices.

  5. Add
    • Pepper
    • Garlic

    Add pepper and a large crushed clove of garlic to the marinade.

  6. Rub
    • Chicken thighs

    Rub the marinade under the skin of the chicken, between the skin and the flesh.

  7. Spoon
    • Basmati rice

    Spoon a little of the marinade over the bottom of the dish, over the rice.

  8. Pour
    • Water
    • Chicken thighs

    Pour the boiling water over the sides of the dish, not over the chicken, rinsing out the marinade container with it.

  9. Cook

    Cover with well dampened baking paper, doubled, to cook the dish covered.

  10. Bake

    Bake covered for about 1 hour at 220 degrees.

  11. Step

    Remove the baking paper for the last 5 to 10 minutes and let it brown.

Ultra Fragrant One Pot Chicken and Rice by @lesgourmandisesdeloubna

1h25

4 servings

🧅

3

Spring onions

🥕

2

Carrots

🥬

Spinach

🍚

370 g

Basmati rice

💧

960 ml

Water

🍗

5

Chicken thighs

🫒

2 tbsp

Olive oil

🧂

Salt

⚫

Pepper

🥫

3 tbsp

Amba sauce

🧂

2 tsp

Shawarma spices

🧄

1 clove

Garlic

Preparation Steps

  1. Step 1/11

    In a baking dish, pour a little olive oil and salt, then add spring onions, spinach and grated carrots.

    🫒Olive oil
    🧂Salt
    🧅Spring onions
    🥬Spinach
    🥕Carrots
    🍳Baking dish

  2. Step 2/11

    Add the basmati rice, washed and drained, and mix everything together a little.

    🍚Basmati rice
    🍳Baking dish

  3. Step 3/11

    Place the chicken thigh pieces on top.

    🍗Chicken thighs
    🍳Baking dish

  4. Step 4/11

    Prepare the marinade: mix the Amba sauce, olive oil, salt and shawarma spices.

    🥫Amba sauce
    🫒Olive oil
    🧂Salt
    🧂Shawarma spices
    🥣Mixing bowl

  5. Step 5/11

    Add pepper and a large crushed clove of garlic to the marinade.

    ⚫Pepper
    🧄Garlic
    🥣Mixing bowl

  6. Step 6/11

    Rub the marinade under the skin of the chicken, between the skin and the flesh.

    🍗Chicken thighs

  7. Step 7/11

    Spoon a little of the marinade over the bottom of the dish, over the rice.

    🍚Basmati rice
    🥄Spoon

  8. Step 8/11

    Pour the boiling water over the sides of the dish, not over the chicken, rinsing out the marinade container with it.

    💧Water
    🍳Baking dish

  9. Step 9/11

    Cover with well dampened baking paper, doubled, to cook the dish covered.

    📜Baking paper
    🍳Baking dish

  10. Step 10/11

    Bake covered for about 1 hour at 220 degrees.

    🍳Baking dish

  11. Step 11/11

    Remove the baking paper for the last 5 to 10 minutes and let it brown.

    📜Baking paper

Composition

Ingredients

Types

Vegetables, Grains, Liquid, Meat, Poultry, Oil, Spices, Condiments

Ingredients

Spring onions, Carrots, Spinach, Basmati rice, Water, Chicken thighs, Olive oil, Salt, Pepper, Amba sauce, Shawarma spices, Garlic

Notes

Carrots (grated), Spinach (fresh, or peas as an alternative), Basmati rice (glass measure, washed and drained), Water (boiling water or broth, glass measure), Chicken thighs (bone-in, skin-on), Olive oil (a drizzle, for the marinade), Amba sauce (mango and spice sauce, for the marinade), Shawarma spices (for the marinade), Garlic (large clove, for the marinade)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein

Calories

620 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 55g, Fat: 28g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 680mg, Potassium: 520mg, Iron: 2.3mg

Vitamins

Vitamin A: 450µg, Vitamin C: 8mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking dish, Mixing bowl, Baking paper, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender, Fluffy

Flavors

Spiced, Garlicky, Savory, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 to 4 days (in an airtight container,cooled before refrigerating), freezer : up to 2 months (in an airtight container or freezer bag,thaw in the fridge before reheating), room temperature : up to 2 hours (not recommended for longer storage due to rice and chicken)