Spiced Chicken Topped Tahchin
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 35 mins
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Total Time
2 hrs 5 mins
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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
Description
This Tahchin recipe uses cubed chicken thighs marinated for an hour in a blend of spices including cumin, coriander, garlic powder, ginger, smoked paprika, and cayenne, providing a warm, aromatic profile. Separately, basmati rice is parboiled to partially cook, then combined with saffron steeped in warm water as well as Greek yogurt, melted butter, eggs, and salt to form a moist saffron rice mixture.
The assembly involves layering half the saffron rice in a buttered baking dish, sprinkling soaked dried cranberries evenly, then topping with the spiced chicken and finally the remaining rice pressed firmly to form distinct layers. The saffron gives a yellow hue and fragrant aroma while the cranberries add bursts of sweetness.
Baking this dish creates a golden crust on the rice and allows the chicken to cook through while infusing the entire dish with spice and saffron flavors. Garnishing with cilantro adds fresh herbal notes that complement the rich, spiced components. This dish works well for a special meal where a visually appealing, flavorful rice dish is desired.
Ingredients
- 2 pounds chicken thighs boneless, skinless, 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
- rice parboiled
- 1 teaspoon saffron threads
- 1 tablespoon water warm
- 1 ¼ cups Greek yogurt
- 1 tick butter unsalted, melted, divided
- 2 egg large
- 1 egg large, yolk
- 1 ¼ teaspoons salt
assembly
- ⅔ cup dried cranberries soaked in warm water for 10 minutes and drained
- 2 tablespoons olive oil
- cilantro leaves whole or chopped, 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 Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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