Chicken and rice traybake
1 hr 10 minServes 4
Spiced chicken legs roasted over basmati rice with onions, garlic, and peas in a single tray.
| prepPreheat oven to 200°C / 180°C Fan | ||||
| 1 large onion, finely chopped | Grease tray, bake onion & garlic 10–15 min | Stir rice & cardamom into onions, top with chicken, pour stock, cover, bake 30 min | Remove chicken, stir peas in, replace chicken, bake uncovered 15 min | Stir in coriander, serve |
| 3 garlic cloves, finely chopped | ||||
| 50 g ghee, melted (or butter) | ||||
| 270 g basmati rice | ||||
| 2 cardamom pods, seeds only | ||||
| 650 ml hot chicken stock (or boiling water) | ||||
| 1 tsp salt | Mix spice rub, coat chicken in oil | |||
| 1 tsp garlic powder | ||||
| 1 tsp onion powder | ||||
| 1 tsp cayenne pepper | ||||
| 2 tbsp oil | ||||
| 8 chicken legs, skin on | ||||
| 200 g frozen peas | ||||
| large handful fresh coriander, roughly chopped | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.