Oven Baked Chicken with Rice Pilaf (Cranberry, Walnut and Apple)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
5
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Calories
718 kcal
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Course
Main Course
Oven Baked Chicken with Rice Pilaf (Cranberry, Walnut and Apple)
Description
Chicken thighs, skin removed to avoid excess grease, are coated with a spice and jam glaze that balances sweetness with savory allspice and mustard flavors. The rice pilaf incorporates dried fruit and nuts, contributing texture and bursts of flavor, while herbs like rosemary and thyme season the base of the dish. The rice cooks partially covered with foil, then finishes uncovered to develop a tender, fluffy texture and allows the chicken to brown.
This one-pan meal combines protein and carbohydrate in a flavorful presentation, suitable for a family dinner or meal prep. Resting the chicken after baking improves juiciness before serving alongside the warm pilaf. The recipe notes suggest flexibility with cuts of chicken and adjustments for brown rice or different jams without compromising the overall balance.
Using a long-grain rice variety is recommended for ideal texture, and careful layering of ingredients in the baking dish ensures they cook evenly. The pilaf's inclusion of walnuts and cranberries adds about 100 calories per serving, contributing both taste and substance.
Ingredients
- 5 chicken thigh fillet , bone in (about 220g / 7oz each) (Note 1)
Rice:
- 1 onion finely chopped, small
- 1 garlic minced, clove
- 50g (3.5 tbsp) butter or sub with oil of choice, unsalted
- 1 1/2 cups (270g) long grain white rice , uncooked (Note 2)
- 1 1/4 cups (315 ml) apple juice
- 1 1/2 cups (375 ml) chicken broth
- 1 cup (120g) dried cranberries or other dried fruit of choice
- 1 cup (125g) walnuts roughly chopped, or other nuts of choice
- 1 red apple , cut into small dice
Rice Herbs:
- 3/4 tsp rosemary dried
- 1 tsp thyme dried
- 3/4 tsp salt
- 1/2 tsp black pepper
Sticky Chicken Glaze:
- 1/3 cup (100g) apricot jam (or other jam - Note 3)
- 2 1/2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp allspice
- 1/4 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
Garnish (optional):
- cooking spray
- parsley finely chopped, fresh
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Use a baking dish about 22 x 33cm / 9 x 13".
- Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.
Chicken:
- If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
- Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.
Rice:
- Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
- Add cranberries and walnuts. Stir.
- Top with chicken - it will be partly submerged. Save glaze in bowl.
- Cover with foil. Bake 20 minutes. Remove foil - don't worry if there's still liquid (Note 4).
- Spoon all remaining Glaze onto chicken. Optional: spray with oil (gives chicken a slightly nicer finish). Bake for another 30 - 35 minutes until chicken is browned.
- Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
- Serve chicken with rice pilaf, garnished with fresh parsley if desired.
Notes
- Drumsticks may be used instead of thighs without changing cooking time or temperature; skin may remain on drumsticks.
- For boneless, skinless thighs or breasts, add them during the final 25 minutes of baking to match cooking time with rice.
- Long grain white rice is preferred; basmati or jasmine also work. Brown rice needs longer cooking and adjustment for chicken timing.
- Jam flavor is subtle; apricot or marmalade jams are suitable alternatives for the glaze.
- Do not leave chicken skin on thighs to prevent greasy rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 365g | |
| Calories | 718cal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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