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One-pan baharat chicken
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1.5kg free range whole chicken (or 8 chicken pieces)
1 large onion, roughly chopped
1 tbsp Bart Baharat
1 tbsp sundried tomato paste
3 cloves garlic, crushed
3 preserved lemons, pulp discarded, skins shredded
230g pack Greek Kalamata olives
500ml pouch Cooks’ Ingredients Chicken Stock, hot
225g basmati rice, washed thoroughly
½ x 28g pack coriander, chopped
1 Preheat the oven to 200˚C, gas mark 6. Using a sharp knife, joint the chicken into 8 pieces. Place all the remaining ingredients (except the coriander) into a medium roasting tin or baking dish that will take the chicken in a single, spacious layer, and mix well with 100ml boiling water. Place the chicken on top, skin-side up and season generously.
2 Roast in the oven for 45–50 minutes, until the chicken is thoroughly cooked with no pink meat, and the rice is tender. Sprinkle with the coriander and serve with a dressed green salad.
Typical values per serving:
This recipe was first published in March 2018.