Persian Roasted Chicken with Dried Cherry-Saffron Rice

Name: Persian Roasted Chicken with Dried Cherry-Saffron Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters basmati rice; 142 grams stick plus 2 tablespoons unsalted butter; 113 grams 1/2 cup dried sour cherries; 3 kilograms chicken breasts, thighs and legs, with skin, on the bone; 1 teaspoon ground cumin; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 1 onion, finely chopped; 1 teaspoons saffron threads, crushed; 6 servings Salt and freshly ground pepper; 59 milliliters slivered almonds; 2 Tbsps sugar; 6 servings Water

Persian Roasted Chicken with Dried Cherry-Saffron Rice might be just the main course you are searching for. This recipe makes 6 servings with 1054 calories, 102g of protein, and 43g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, water, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron.

Ingredients you will need

Lemon Juice

Olive Oil

Saffron

Cumin

Onion

Equipment you will use

Bowl

Add the chicken, season with salt and pepper and turn to coat.

Ingredients you will need

Salt And Pepper

Whole Chicken

Let the chicken stand at room temperature for 1 hour.

Ingredients you will need

Whole Chicken

Drain the chicken, scraping off the onion and saffron and transfer it to a large metal roasting pan.

Ingredients you will need

Whole Chicken

Saffron

Onion

Equipment you will use

Roasting Pan

Add 1/2 cup of water, cover with foil and bake for 20 minutes. Uncover and bake for 25 minutes longer, or until the chicken is cooked through.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Oven

Aluminum Foil

Meanwhile, bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the rice and cook until almost tender, about 10 minutes.

Ingredients you will need

Rice

Drain the rice in a colander and shake out any excess water. In a small bowl, dissolve the remaining saffron in 1 tablespoon of water. Return the rice to the saucepan and stir in the saffron water.

Ingredients you will need

Saffron

Shake

Water

Rice

Equipment you will use

Colander

Sauce Pan

Bowl

In a small skillet, melt the butter with the dried sour cherries and sugar. Spoon one third of the rice into a buttered 2-quart souffl dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the souffl dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.

Ingredients you will need

Dried Tart Cherries

Slivered Almonds

Tart Cherries

Almonds

Whole Chicken

Butter

Sugar

Rice

Equipment you will use

Oven

Frying Pan

Aluminum Foil

Preheat the broiler when the rice is done. Broil the chicken, skin side down, for 2 minutes. Turn the chicken and broil until the skin is browned and crisp, about 3 minutes.

Ingredients you will need

Whole Chicken

Rice

Equipment you will use

Broiler

Transfer the chicken to a platter.

Ingredients you will need

Whole Chicken

Pour the pan juices into a warm gravy boat.

Ingredients you will need

Gravy