Spiced Chicken Topped Tahchin
A recipe for Spiced Chicken Topped Tahchin. Crispy rice mixed with some golden raisins, and topped with spiced chicken. A flavor packed recipe perfect if you're looking to mix things up for dinner!
Servings: 8
Calories: 516kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs, cubed into bite sized pieces
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
tachin
parboiled rice
- 2 cups basmati rice
- 1 ¼ teaspoon salt
- 2 quarts water
saffron rice
- parboiled rice
- 1 teaspoon saffron threads
- 1 tablespoon warm water
- 1 ¼ cups Greek yogurt
- 1 stick unsalted butter, melted and divided
- 2 large eggs
- 1 large egg yolk
- 1 ¼ teaspoons salt
assembly
- ⅔ cup dried cranberries, soaked in warm water for 10 minutes and drained
- 2 tablespoons olive oil
- whole or chopped cilantro leaves, for serving
Instructions
- Spiced chicken: Place chicken and a large mixing bowl and top with remaining ingredients. Thoroughly toss and mix together until fully and evenly combined.
- Cover, refrigerate and marinate for about 1 hour.
- Parboiled rice: Bring 2 quarts water to a boil. Add rice and salt and boil for 5 minutes. Completely drain and transfer to a large mixing bowl and cool, about 15 minutes.
- Saffron Rice: Preheat oven to 400˚F.
- In a mixing bowl combine saffron threads and warm water. Allow mixture to steep for 5 minutes. Stir in Greek yogurt, 7 tablespoons butter, eggs and egg yolk and salt. Stir to combine.
- Pour mixture over parboiled rice and stir together until completely combined.
- Brush 9” pie or cake dish (glass works best) with remaining tablespoon of melted butter and add half of the rice mixture, pressing down firmly, creating an even layer.
- Sprinkle soaked cranberries evenly over rice and top with remaining rice mixture, pressing down firmly once again.
- Cover dish with foil and bake for about 1 hour and 10 minutes or until rice has cooked through and created a golden crust against the baking dish.
- While rice is baking, cook spiced chicken. Place a large skillet over medium-high heat. Once skillet is hot, add oil and chicken and brown chicken on all sides, 3 to 6 minutes.
- Reduce heat to medium and continue to cook chicken until just cooked through, 10 to 12 minutes. Remove from heat and adjust seasoning with salt and pepper as needed.
- Once tachin has baked through, remove from oven and allow it to rest, about 10 minutes.
- Remove foil and carefully invert tachin onto a large platter to unmold.
- Top tachin with some of the chicken, serving more on the side and top with whole or chopped cilantro leaves. Serve.
Nutrition
Serving: 8g | Calories: 516kcal | Carbohydrates: 48g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 205mg | Sodium: 1310mg | Potassium: 418mg | Fiber: 1g | Sugar: 8g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg