- This rich buttery rice and chicken was insane! Thank you so much Naz!
1kg chicken legs and thighs
150g full-fat yoghurt
1 tsp salt
450g long grain basmati rice
250g butter
3 large onions thinly sliced
100g dried apricot, halved
100g barberries
50g pitted dates
50g golden raisin
75g peeled chestnuts, chopped
qazmaq
2 Tbsp full-fat yoghurt
1 egg
½ tsp tumeric
1 tbsp flour
1 large pinch saffron
Preheat the oven to 200C
Coat the chicken in yoghurt and 1 tsp salt. Bake in the oven for 30 mins or until cooked through and the skin is crispy and golden
Cook the onion in a large glug of oil for 25 minutes until very golden and caramelized. Add in the dried fruit and chestnut and 100g of butter. Cook for another 4 mins until the butter has melted.
Wash the rice. Add to a large pot of boiling water and par-cook for 4 mins. Strain
Combine all the ingredients for the qazmaq. Mix in 4 heaped tbsps of rice with the yoghurt mix.
Melt 100g of butter in to a large pan. When sizzling pour in the yoghurt rice (qazmaq).
Combine the saffron with 1 tbsp boiling water and allow this to steep for 5 mins.
Mix the saffron water with the remaining rice and pour this over the yoghurt rice in the pan.
Dot the rice with 50g of butter cut into cubes.
Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes
Flip the rice and enjoy the crispiness
Serve with the chicken and buttery onions.