Author

admin

Aliyah Jerusalem
Stopping for Spring

by admin April 7, 2019

April 7, 2019
Jerusalem Poems
Living on the Border

by admin March 27, 2019

March 27, 2019
Jerusalem Moments Mothering Uncategorized
Purim in Pictures

by admin March 23, 2019

March 23, 2019
Jerusalem Uncategorized
Bum-Skating in Jerusalem

by admin March 12, 2019

March 12, 2019
Aliyah Jerusalem Life Stories Uncategorized
Just Wave Israel’s Flag

by admin April 18, 2018

April 18, 2018
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The Joy of Purim?

by admin February 28, 2018

February 28, 2018
Jerusalem Life Stories Mothering Uncategorized
Planting in the Dark

by admin February 7, 2018

February 7, 2018
Uncategorized
Normalising Aliyah

by admin January 8, 2018

January 8, 2018
Jerusalem Life Stories
The Shabbat Project in Jerusalem

by admin October 27, 2017

October 27, 2017
Recipes
Creating Joy + Middle Eastern Pistachio & Orange Cake

by admin October 18, 2017

October 18, 2017

I love this recipe because it’s a great all in one meal. I got the idea from a friend’s house we went to for a meal. She says she often cooks rice in the oven. Something I had never heard of before. I’ve always cooked rice in a pot. So this was a different concept, an all in one, easy peasy recipe of yummy rice and chicken in a casserole dish, which everyone loves.

So I googled a recipe and found this one. I am posting this link here, https://www.recipetineats.com/oven-baked-chicken-and-rice/ so the original is attributed, and it does describe in much greater detail the process, and I’m typing up my version of it here because I never quite stick to instructions. Having said that I don’t recommend straying from the amounts of water, the rice can turn out too soggy or dry – I learned that the hard way.

Ingredients

(I have to say here that I always double this recipe.)

5 chicken thigh fillets – or drumsticks or anything you want

1 onion

2 cloves garlic

2 tablespoons olive oil

1 1/2 cups basmati rice

1 1/2 cups chicken broth (I use salted, hot water – tell me who has broth to use at hand ever???)

1 1/4 cups hot water (I use boiling)

Chicken Rub

1 tsp paprika

1 tsp dried thyme

1/2 tsp onion powder

3/4 tsp salt

Black pepper

Olive Oil

I’ll be honest here I just put whatever I want on the chicken. This is a good guideline though.

Method

Preheat oven 180C/350F
Cut onion and garlic and scatter them on a casserole dish with olive oil and pop in the oven for 10-15 minutes so they are golden, careful not to burn.
Mix chicken with chicken rub – you can also prepare this in advance. I add olive oil as well. It adds flavour and moisture.
Add washed rice to the garlic, onion in dish and mix.
Place chicken on the rice. Pour chicken broth (if you have) and water around the chicken. (I salt my water because otherwise, I find the rice tasteless.
Cover with foil and back for 30 minutes. Remove foil, baste with more olive oil if you want, and bake for further twenty minutes, until liquid is absorbed.
Fluff up rice and serve.

I find if I stuff up the liquids, and it’s too soggy, I can let it cook a bit more to dry out. If I didn’t add enough liquid I add more and cook a bit longer. So don’t panic.

Further, you can add other vegetables when you add the chicken. I’ve added potatoes and sweet potatoes. But you can use your imagination and add Jerusalem artichokes, onions and any other veggie you fancy.

Enjoy!

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