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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.5
  • Total Fat: 5.6 g
  • Cholesterol: 74.0 mg
  • Sodium: 342.8 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.4 g

View full nutritional breakdown of Yogurt Chicken and Rice Cake calories by ingredient
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Yogurt Chicken and Rice Cake

Submitted by: JAPHY10

Introduction

Middle Eastern saffron and Yogurt marinated dish Middle Eastern saffron and Yogurt marinated dish
Number of Servings: 6

Ingredients

    3 tbsp butter

    3-3.5lb chicken pieces

    1 large onion, chopped

    1 cup chicken stock

    2 eggs

    2 cups natural yogurt

    2-3 saffron strands, dissolved in 1 tbsp boiling water

    1 tsp ground cinnamon

    2.25 cups Basmati rice, soaked in salted water for 2 hours

    3 oz zereshk

    salt and ground black pepper

    herb salad, to serve

Directions

Melt 2/3 of the butter in a casserole and fry the chicken and onion for 4-5 minutes, until the onion is softened and the chicken browned. Add the stock and salt and pepper, bring the boil and then simmer for 45 minutes, or until the chicken is cooked and the stock reduced by half. Skin and bone the chicken. Cut the flesh into large pieces and place in a large bowl. Reserve the stock.

Beat the eggs and blend with the yogurt. Add the saffron water and cinnamon and season with salt and pepper. Pour over the chicken and leave to marinate on one side for up to 2 hours. Drain the rice and then boil in salted water for 5 minutes, reduce the heat and simmer very gently for 10 minutes, until half cooked. Drain and rinse in warm water. Transfer the chicken from the yogurt mixture to a dish and mix half the rice into the yogurt.

Preheat the oven to 160C / 325F / Gas 3 and grease a large 10cm / 4 inch deep ovenproof dish. Place the rice and yogurt mixture in the bottom of the dish, arrange the chicken pieces in a layer in top and then add the plain rice. Warm the zereshk thoroughly, then sprinkle over. Mix the remaining butter with the chicken stock and pour over the rice. Cover tightly with foil and cook in the oven for 35-45 minutes. Leave the dish to cool for a few minutes. Place on a cold, damp dish towel which will help lift the rice from the base of the dish, then run a knife around the inside edge of the dish. Place a large flat plate over the dish and turn out. You should have a rice "cake" which can be cut into wedges. Serve hot with a herb salad.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user JAPHY10.






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