The fresh dill and coriander absolutely make the dish fragrant and light and fresh. I loosen the chicken saute with a bit of extra broth as I don't like a dry outcome.
Ingredients:
For the chicken:
1 whole chicken
2 tsp mixed spice
salt and pepper
1 onion, quartered
1 cinnamon stick
5 cardamom pods
2 bay leaves
Plus:
1 onion, sliced
2 cloves garlic, grated
1 cup dill, chopped
1 cup coriander, chopped
1 tsp turmeric
For the rice:
2 cups rice, rinsed and drained
1 1/2 cups dill, chopped
1 1/2 cups coriander, chopped
salt
For the cheese topping:
1/2 cup sour cream
300g cream cheese
reserved chicken broth
Method:
Boil the chicken with the mixed spice, salt, pepper, quartered onion, cinnamon stick, cardamom pods, and bay leaves with enough water to cover for 1 and a half hours until tender and cooked through. Reserve the broth by filtering through a sieve and discard solids.. Shred the chicken, giving the skin and bones and cartilage to the stray cats outside. Set shredded meat aside.
Saute in a bit of butter or oil the sliced onion and grated garlic until soft. Add the chopped herbs and turmeric. Add the shredded chicken and saute until covered in the herbs and fragrant. I like to add a cup or two of the reserved strained broth at this stage to ensure it won't be too dry after baking. Set aside.
To cook the rice, saute the chopped herbs in some oil until wilted. Add the salt and the drained rinsed rice, saute gently to coat. Add enough strained reserved broth to cover the rice by a centimeter then cover with the lid, lower heat to minimum, and let steam for 20-25 minutes until fluffy and cooked through.
Whisk the sour cream and cream cheese with about a cup of reserved strained broth to loosen it to a pourable sauce.
To assemble, place the rice into a large ovenproof deep dish. Layer the chicken over the rice, then pour the sour cream sauce over the top.
Bake in a preheated 380F oven for 20 to 30 minutes until bubbly and golden on top.
صحة و عافية
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