Pargiyot And Red Rice
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Added 2024-09-18
Updated 2024-09-18
Ingredients
| 10 | Chicken thighs, boneless and skinless |
| 2 cups | Basmati rice |
| 2 | Tomatoes, shredded |
| 2 | Carrots, shredded |
| 1 | Shallot, shredded |
| 1.5 teaspoons | Salt |
| 1/2 teaspoon | Black pepper |
| 1 teaspoon | Paprika |
| 1 teaspoon | Baharat spice |
| 3 tablespoons | Tomato paste |
| 3 | Minced garlic cloves |
| Handful | Chopped cilantro or parsley |
| 1 tablespoon | Pomegranate molasses |
| 1/4 cup | Olive oil |
| 1 tablespoon | Date syrup |
| 4 cups | Boiling water |
| Flaky salt and pepper for the chicken | |
Tomato sauce for the oven | |
| 1 tablespoon | Tomato paste |
| 1/4 cup | Boiling water |
Garnish | |
| Chopped cilantro or parsley | |
Instructions
Cooking mode
- Preheat the oven to 420F / 220C.
- In an oven-safe pan, add all the ingredients except for the chicken and the boiling water.
- Mix it all together and spread the rice in one layer.
- Add the chicken thighs on top of the rice and season with flaky salt and pepper.
- Pour the boiling water and cover with wet parchment paper and aluminum foil.
- Transfer to the oven on 420F for 50 minutes.
- Remove the cover and pour the red sauce on top of the chicken thighs.
- Transfer the oven to convection broil on 450F and broil for 10 more minutes.
- Garnish with chopped cilantro.