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Fragrant Chicken & Rice Traybake


Serves 4

Hands-on time: 10 minutes

Hands-off time: 50 minutes

INGREDIENTS

1½ cups Spekko Basmati Long Grain White Rice

1 tsp turmeric powder

2 tsp salt, to season

2 tbsp butter

½ onion, diced

1 tray (8 pieces) drumsticks and thighs

½ cup plain yoghurt

1 tbsp crushed ginger & garlic

3 tbsp curry powder

½ cup frozen peas

Serving suggestion: Plain yoghurt

Coriander

METHOD

1. Preheat the oven to 180ºC on fan-assist.

2. Add the Spekko Basmati Long Grain White Rice, turmeric powder, 1 teaspoon of salt, butter, onion, and 3 cups of boiling water to a 30x20cm baking dish with a lid. Stir the ingredients until combined and set aside. *Chef’s Tip: Spekko rice is naturally gluten-free!

3. In a large bowl, add the chicken, yoghurt, ginger and garlic, curry powder, and remaining 1 teaspoon of salt and coat the chicken well in the seasoning. *Chef’s Tip: Cover and marinade overnight for more tender & flavourful chicken!

4. Carefully place the chicken, spaced out, over the rice.

5. Cover the dish with a lid and bake for 40 minutes to ensure the rice absorbs the liquid. *Chef’s Tip: Alternatively, cover the dish with foil!

6. Remove the lid and sprinkle the frozen peas over the dish. Bake for a further 10 minutes, uncovered, until the chicken turns golden brown and the rice is cooked.

7. Once cooked, use a fork to gently fluff the rice. Garnish by drizzling plain yoghurt and sprinkling freshly chopped coriander over the dish. Serve and ENJOY!

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