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  • Nava

Herb crusted chicken with rice, olives and sun dried tomatoes.



Good morning beautiful peeps.

I’ve had a very busy week. I baked some delectable cakes for clients, and a very big elaborate cake for an 18th birthday which I was very chuffed with as it turned out fantabulously.


I also made a delicious one-pan, oven baked-chicken and rice dish for you lovely people. This fair foul is crispy, and flavoursome on the outside, and juicy and tender on the inside. There’s nothing paltry about this poultry, but if it isn’t enough to entice you into the kitchen, maybe the green herbed, fluffy rice filled with olives and sundried tomatoes will have you reaching for your baking tray.



Marinade

Ingredients

9 skinless chicken thighs on the bone

Oil marinade

10 garlic cloves crushed

1/3 cup olive oil

1 teaspoon sea salt

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1 1/2 tablespoon honey


Herbs

Ingredients

1 teaspoon cumin powder

1 teaspoon sea salt

1/2 tablespoon dried oregano leaves

1/2 tablespoon onion powder

1/2 tablespoon sweet paprika

1/2 tablespoon dried basil

1 tablespoon flour


Rice

Ingredients

2 cups rice

3 cups water + 1 cup

100g of semi sundried tomatoes

100g pitted olives

1/2 a bunch finely chopped curly parsley

1 tablespoon olive oil

1 teaspoon salt


Method

Pre heat the oven to 200c

Mix the marinade with the chicken and let it sit for an hour.

In a separate bowl, mix the herbs with the flour

Dip the chicken in the flour and herb mixture

Place chicken on a baking tray lined with baking paper, spray with oil and bake for 10-12min.

You can skip this part, but if you want a super crispy chicken top, I suggest you don’t.

In the meantime, prepare the rice and chop up the olives and sundried tomatoes.

In a bowl, mix all the rice, parsley, oil, salt, olives and sundried tomatoes.

Spread the rice mixture on the bottom of a roasting dish, pour 3 cups of water on top, set aside.

Remove chicken from the oven, add juices from the chicken tray to the rice mixture.

Arrange the chicken on top of the rice and seal tightly with aluminium foil.

Bung it in the oven and check after 45 minutes. If rice isn’t cooked through and it has absorbed all the water, then add another cup of water, seal and return to the oven until chicken and rice are fully cooked. (It took another 35 minutes in my oven)





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