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Prep Time:1 hr 20 minsAdditional Time:2 hrs 40 minsTotal Time:4 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:1 hr 20 minsAdditional Time:2 hrs 40 minsTotal Time:4 hrsServings:12Yield:12 servings
Prep Time:1 hr 20 mins
Prep Time:
1 hr 20 mins
Additional Time:2 hrs 40 mins
Additional Time:
2 hrs 40 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients9tablespoonsextra-virgin olive oil, divided1teaspoonground turmeric2 ¾teaspoonssalt, divided1 ¾teaspoonsground pepper, divided6bone-in chicken thighs, skin removed¼cupdried barberries or dried sour cherries (see Tips)5 ⅓cupswater plus 1 tablespoon, divided1largeyellow onion, chopped3clovesgarlic, minced1teaspoonground cinnamon2 ½cupsbrown basmati rice1teaspoonground saffron (see Tips)3large eggs3cupswhole-milk plain Greek yogurt2teaspoonslemon zest2tablespoonslemon juice2tablespoonsmelted butter
Cook Mode(Keep screen awake)
Ingredients
9tablespoonsextra-virgin olive oil, divided
1teaspoonground turmeric
2 ¾teaspoonssalt, divided
1 ¾teaspoonsground pepper, divided
6bone-in chicken thighs, skin removed
¼cupdried barberries or dried sour cherries (see Tips)
5 ⅓cupswater plus 1 tablespoon, divided
1largeyellow onion, chopped
3clovesgarlic, minced
1teaspoonground cinnamon
2 ½cupsbrown basmati rice
1teaspoonground saffron (see Tips)
3large eggs
3cupswhole-milk plain Greek yogurt
2teaspoonslemon zest
2tablespoonslemon juice
2tablespoonsmelted butter
DirectionsPreheat oven to 400 degrees F.Combine 2 tablespoons oil and turmeric in a large bowl with 1 teaspoon each salt and pepper. Add chicken and turn to coat. Transfer the chicken to a rimmed baking sheet. Bake, turning once, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Reserve the pan. Remove the meat from the bones and cut into 1-inch pieces.Meanwhile, soak barberries (or cherries) in 1/3 cup hot water for 30 minutes.Heat 3 tablespoons oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add garlic and cinnamon; cook, stirring, for 1 minute. Transfer to a medium bowl. Wipe out the pan.Bring 5 cups water to a boil in a medium saucepan over high heat. Add rice and 1 teaspoon salt. Cook 5 minutes; drain and set aside.Combine the remaining 1 tablespoon water and saffron in a large bowl. Let stand for 5 minutes. Whisk in eggs, yogurt, lemon zest, lemon juice and the remaining 3/4 teaspoon each salt and pepper.Add 1 1/2 cups of the yogurt mixture to the onion. Drain the barberries (or cherries) and add to the onion mixture. Stir in the chicken. Spread the reserved rice on the baking sheet, scraping up any browned bits left from the chicken, then stir it into the remaining yogurt mixture in the large bowl. Let the chicken and rice mixtures marinate at room temperature for 1 hour.Preheat oven to 375 degrees F.Heat the remaining 4 tablespoons oil in the skillet over medium-low heat. Spread half of the rice mixture over the bottom and up the sides of the pan. Spread the chicken mixture over the rice, leaving a 1-inch border around the edge. Top with the remaining rice mixture, smoothing the top with a spatula. Pour butter over the top. Being careful of the hot pan, cover tightly with foil. Cook for 5 minutes.Transfer the pan to the oven. Bake for 1 1/4 hours.Let the pie cool in the pan for 15 minutes. Remove the foil and run a knife around the edge to loosen the pie. Place a flat serving platter on top of the pan and carefully invert to release the pie from the pan.TipsTips: Dried Barberries: These berries have a lemony, sweet-sour tang. Use it up: Swap for currants or dried sour cherries.Dried Sour Cherries: Also known as dried tart cherries, they have a lip-puckering flavor. Use it up: Stir into granola or oatmeal.Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Preheat oven to 400 degrees F.Combine 2 tablespoons oil and turmeric in a large bowl with 1 teaspoon each salt and pepper. Add chicken and turn to coat. Transfer the chicken to a rimmed baking sheet. Bake, turning once, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Reserve the pan. Remove the meat from the bones and cut into 1-inch pieces.Meanwhile, soak barberries (or cherries) in 1/3 cup hot water for 30 minutes.Heat 3 tablespoons oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add garlic and cinnamon; cook, stirring, for 1 minute. Transfer to a medium bowl. Wipe out the pan.Bring 5 cups water to a boil in a medium saucepan over high heat. Add rice and 1 teaspoon salt. Cook 5 minutes; drain and set aside.Combine the remaining 1 tablespoon water and saffron in a large bowl. Let stand for 5 minutes. Whisk in eggs, yogurt, lemon zest, lemon juice and the remaining 3/4 teaspoon each salt and pepper.Add 1 1/2 cups of the yogurt mixture to the onion. Drain the barberries (or cherries) and add to the onion mixture. Stir in the chicken. Spread the reserved rice on the baking sheet, scraping up any browned bits left from the chicken, then stir it into the remaining yogurt mixture in the large bowl. Let the chicken and rice mixtures marinate at room temperature for 1 hour.Preheat oven to 375 degrees F.Heat the remaining 4 tablespoons oil in the skillet over medium-low heat. Spread half of the rice mixture over the bottom and up the sides of the pan. Spread the chicken mixture over the rice, leaving a 1-inch border around the edge. Top with the remaining rice mixture, smoothing the top with a spatula. Pour butter over the top. Being careful of the hot pan, cover tightly with foil. Cook for 5 minutes.Transfer the pan to the oven. Bake for 1 1/4 hours.Let the pie cool in the pan for 15 minutes. Remove the foil and run a knife around the edge to loosen the pie. Place a flat serving platter on top of the pan and carefully invert to release the pie from the pan.TipsTips: Dried Barberries: These berries have a lemony, sweet-sour tang. Use it up: Swap for currants or dried sour cherries.Dried Sour Cherries: Also known as dried tart cherries, they have a lip-puckering flavor. Use it up: Stir into granola or oatmeal.Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.
Preheat oven to 400 degrees F.
Combine 2 tablespoons oil and turmeric in a large bowl with 1 teaspoon each salt and pepper. Add chicken and turn to coat. Transfer the chicken to a rimmed baking sheet. Bake, turning once, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Reserve the pan. Remove the meat from the bones and cut into 1-inch pieces.
Meanwhile, soak barberries (or cherries) in 1/3 cup hot water for 30 minutes.
Heat 3 tablespoons oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add garlic and cinnamon; cook, stirring, for 1 minute. Transfer to a medium bowl. Wipe out the pan.
Bring 5 cups water to a boil in a medium saucepan over high heat. Add rice and 1 teaspoon salt. Cook 5 minutes; drain and set aside.
Combine the remaining 1 tablespoon water and saffron in a large bowl. Let stand for 5 minutes. Whisk in eggs, yogurt, lemon zest, lemon juice and the remaining 3/4 teaspoon each salt and pepper.
Add 1 1/2 cups of the yogurt mixture to the onion. Drain the barberries (or cherries) and add to the onion mixture. Stir in the chicken. Spread the reserved rice on the baking sheet, scraping up any browned bits left from the chicken, then stir it into the remaining yogurt mixture in the large bowl. Let the chicken and rice mixtures marinate at room temperature for 1 hour.
Preheat oven to 375 degrees F.
Heat the remaining 4 tablespoons oil in the skillet over medium-low heat. Spread half of the rice mixture over the bottom and up the sides of the pan. Spread the chicken mixture over the rice, leaving a 1-inch border around the edge. Top with the remaining rice mixture, smoothing the top with a spatula. Pour butter over the top. Being careful of the hot pan, cover tightly with foil. Cook for 5 minutes.
Transfer the pan to the oven. Bake for 1 1/4 hours.
Let the pie cool in the pan for 15 minutes. Remove the foil and run a knife around the edge to loosen the pie. Place a flat serving platter on top of the pan and carefully invert to release the pie from the pan.
Tips
Tips: Dried Barberries: These berries have a lemony, sweet-sour tang. Use it up: Swap for currants or dried sour cherries.
Dried Sour Cherries: Also known as dried tart cherries, they have a lip-puckering flavor. Use it up: Stir into granola or oatmeal.
Saffron: These crimson-colored threads are the delicate stigmas of the saffron crocus flower. They lend a vivid golden hue and rich floral flavor. About 90 percent of saffron comes from Iran. Use it up: Add to risotto, rice pudding or paella.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)430Calories23gFat33gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
