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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!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 8
Calories: 516 kcal
Course: Main Course
Cuisine: Iranian

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

    Cup of Yum
  1. Spiced chicken: Place chicken and a large mixing bowl and top with remaining ingredients. Thoroughly toss and mix together until fully and evenly combined.
  2. Cover, refrigerate and marinate for about 1 hour.
  3. 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.
  4. Saffron Rice: Preheat oven to 400˚F.
  5. 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.
  6. Pour mixture over parboiled rice and stir together until completely combined.
  7. 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.
  8. Sprinkle soaked cranberries evenly over rice and top with remaining rice mixture, pressing down firmly once again.
  9. 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.
  10. 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.
  11. 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.
  12. Once tachin has baked through, remove from oven and allow it to rest, about 10 minutes.
  13. Remove foil and carefully invert tachin onto a large platter to unmold.
  14. Top tachin with some of the chicken, serving more on the side and top with whole or chopped cilantro leaves. Serve.

Nutrition Information

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

% 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.