Spiced Chicken Topped Tahchin
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs 5 mins
-
Servings
8
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Calories
516 kcal
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Course
Main Course
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Cuisine
Iranian
Spiced Chicken Topped Tahchin
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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!
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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
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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 Information
Show Details
Serving
8g
Calories
516kcal
(26%)
Carbohydrates
48g
(16%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
205mg
(68%)
Sodium
1310mg
(55%)
Potassium
418mg
(12%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
631IU
(13%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 516kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 1310mg | 55% |
| Potassium | 418mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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