Roast Chicken Spiced Rice Recipes

SPICED CHICKEN AND RICE WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
• Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
• Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
• Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
• Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
• Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
• Serve.

ROASTED CHICKEN WITH STICKY RICE

Steps:

• Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
• Combine the shallot, garlic, 1 1/2 tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
• Cook the sticky rice.
• Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
• Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
• Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don't want to overcook the chicken.
• Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.

SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE

Steps:

• Pre-heat oven to 350°F.
• Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
• In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
• Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
• With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
• Add half the spice mixture to the vegetables and reserve the rest.
• Rinse the chicken inside and out and pat dry with paper towels.
• Remove all the excess fat.
• Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
• Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
• Scatter the remaining vegetable mixture around the chicken.
• Roast for about one hour.
• Remove the vegetables that are loose in the pan and set aside in a bowl.
• Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
• During this time, if the pan becomes too dry, add water a few tablespoons at a time.
• Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
• Keep the vegetables warm.
• Place the roasting pan over heat on the stove top and add the water and stock or white wine.
• Bring liquid to a boil, stirring and scraping to deglaze the pan.
• Pour the liquid into a measuring cup, degreasing as best you can.
• Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
• Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
• Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
• Bring to a boil over high heat.
• As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
• Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
• Season to taste with salt and pepper.
• Combine the remaining yogurt with the pan juices in the sauce boat.
• Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.

SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE

Steps:

• CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
• Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
• Slash the skin several times and place the chicken in a large dish.
• Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
• Add the remaining ingredients and mix well.
• Pour the marinade over the chicken and rub into the meat.
• Cover and marinate in the refrigerator for 2-3 hours if possible.
• Preheat the oven to 200°C.
• Heat a little oil in an over proof saute pan over a medium heat.
• Take the chicken out of the marinade, letting the excess drip back into the dish.
• Place the chicken in the pan, skin side down and allow to brown.
• Turn the chicken over and pour over the marinade.
• Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
• Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
• Tip the pan juices into a small pot.
• Mix the cornflour with the water and stir into the juices.
• Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
• RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
• Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
• Add the rice, stock and salt and bring to the boil.
• Cover and place back in the oven for 25 minutes.
• Stir the rice once during cooking.
• Remove from the oven and sit covered, for 5 minutes before serving.
• TO SERVE: Spoon the rice onto a platter.
• Cut the chicken into serving pieces and place on top.
• Scatter fresh herbs over the chicken and garnish with lime wedges.
• Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Steps:

• Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
• Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
• While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
• Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.