One Pot Persian Chicken

If you’re looking for a gloriously easy Mother’s Day lunch or dinner that still wows, Veetee has you covered! Veetee rice is steam filtered for perfect results every time. Perfect for lovers of flavour-packed, healthy food, this Persian-inspired one-pot dish features tender chicken thighs seasoned with aromatic Baharat spice blend, and cooked to golden perfection. Baharat is a Middle Eastern Spice Blend, usually made with cumin, cardamom, coriander and paprika. Veetee Pilau Rice soaks up all the spiced juices, creating a warm, comforting base, with almonds and apricots. To finish, jewel-like pomegranate seeds add a burst of freshness and colour. With its fragrant notes of cumin and cardamom, Veetee’s perfectly fluffy Pilau Rice complements the chicken beautifully, delicious, colourful, and effortless. Please note - if you prefer a stronger flavour, you can increase the amount of baharat used in the rub for the chicken.

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Ingredients

red onion 2 (wedges)
bone in chicken thighs 1000 g
baharat 1 ½ tbsp
garlic paste 1 tsp
almonds 25 g (chopped)
dried apricots 40 g (chopped)
chicken stock cube 1
Veetee pilau rice 500 g
Greek yoghurt 200 g
sumac 2 tsp
fresh coriander 1 handful (chopped)
pomegranate seeds 50 g

Method

Prep & cook the chicken

Preheat the oven to 200C/180C fan/Gas Mark 6.
Peel and slice the red onions into wedges.
Pat the chicken thighs dry with kitchen paper, then add to an ovenproof frying frying pan or roasting tray.
In a bowl mix together half the Baharat with the garlic paste, a dash of oil and a pinch of salt and pepper. Rub all over the chicken thighs.
Nestle the red onion wedges in between and underneath the chicken thighs. Drizzle over a dash of oil.
Roast for 30 minutes, halfway through the cooking time baste the chicken with the cooking juices.

Add the Veetee Pilau Rice

Chop the almonds and dried apricots.
Make up the chicken stock cube with 75ml boiling water per serving (300ml stock for serves 4, 150ml stock for serves 2). Whisk in the reserved Baharat.
Remove the pan from the oven, pop the chicken onto a plate.
Add the Veetee pilau rice, dried apricots and almonds to the pan. Pour in the chicken stock and give it a really good mix together with the cooking juices and season with salt and pepper.
Put the chicken back on top of the rice. Roast for another 20 - 25 minutes.

Make the sumac yoghurt

In a bowl mix together the Greek yoghurt and sumac. Season to taste with salt and pepper.

Plate Up

Chop the fresh coriander.
Scatter the pomegranate seeds and coriander over the chicken and rice and serve alongside the sumac yoghurt. Tuck in and enjoy!

One Pot Persian Chicken

Start your shop...

Ingredients

Method

Prep & cook the chicken

Add the Veetee Pilau Rice

Make the sumac yoghurt

Plate Up

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