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Chicken with rice, raisins and pistachio
Chicken with rice, raisins and pistachio
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Tender oven-baked chicken cooked low and slow until it's melt-in-your-mouth delicious.
Ingredients:
  • 1 (about 1.8kg) whole chicken
  • 45.50 gm olive oil
  • 1 large brown onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 6.25 gm Middle Eastern spice mix
  • 70g (1/4 cup) tomato paste
  • 685ml (2 3/4 cups) water
  • 400g (2 cups) Basmati rice
  • 95g (1/2 cup) raisins
  • 55g (1/3 cup) pistachio kernels
  • Chopped fresh continental parsley, to serve
  • Greek-style natural yoghurt, to serve
Instructions:
  • Preheat your oven to 170°C. Remove any excess fat and giblets from the chicken's cavity, then rinse it thoroughly inside and out under cold running water. Pat it dry with paper towel. Tie the legs together using unwaxed white kitchen string and tuck the wings under. Finally, season generously with salt and pepper.
  • In a large flameproof casserole dish, heat the oil over medium heat. Add the onion and garlic, and sauté for 6 minutes, stirring frequently until the onion softens.
  • Combine the spice mix and tomato paste in the dish, cooking and stirring for 1 minute until aromatic. Mix in the water, rice, raisins, and pistachio kernels. Next, place the chicken breast-side down in the dish, cover, and bake in the oven for 1 hour.
  • Once the liquid is fully absorbed, pour in 60ml (1/4 cup) water. Bake for 30 minutes until the rice is tender and the chicken thigh releases clear juices when pierced at the thickest part with a skewer. Cover and let it sit for 10 minutes before serving.
  • Carve the succulent roasted chicken and allocate it alongside flavorful rice on individual serving plates. Garnish with fresh parsley and serve with a dollop of creamy yogurt on the side.

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