Chicken with Dried Herbs

Youssef Al-OtaibiChef

Ingredients

• 1 1/2 kg chicken
  1.5 kilogram
• 4 cups basmati rice, (partially cooked)
  4 cup
• 3 colored bell peppers, sliced
  3 pieces
• 2 onions, sliced
  2 pieces
• 2 cups chicken broth
  2 cup
• 1 tablespoon sumac
  1 tablespoon
• 1/2 cup butter
  0.5 cup
• Salt and pepper
  0

Steps

1. 1

   Wash the chicken thoroughly and dry it.

   5 min
2. 2

   Grind the sumac using a multi-purpose grinder (attached to the Kenwood mixer) until it becomes powder-like.

   Required Tools:

   🍳

   Grinder

   5 min
3. 3

   Mix the butter with the sumac powder and season the mixture with salt and pepper.

   5 min
4. 4

   Preheat the oven to 180 degrees Celsius.

   Required Tools:

   Oven

   5 min
5. 5

   Separate the chicken skin from the meat by carefully sliding your fingers under the skin to avoid tearing it.

   5 min
6. 6

   Season the chicken with salt and pepper inside and out.

   5 min
7. 7

   Stuff under the skin with the butter and sumac mixture without tearing the skin (make sure to leave some of the butter mixture for garnishing the rice), fold the chicken wing back, and tie the legs with heat-resistant string.

   5 min
8. 8

   Place the rice in a baking dish, sprinkle with the remaining butter and sumac mixture, and layer the sliced peppers and onions on top, add the broth, and season the mixture with salt and pepper.

   Required Tools:

   🍳

   Baking Dish

   5 min
9. 9

   Place a slightly elevated metal rack with legs over the rice, and place the chicken on top.

   5 min
10. 10

    Cover the chicken with aluminum foil and place it in the oven for 45 minutes or until fully cooked (remove the cover halfway through).

    45 min
11. 11

    Serve the rice on a plate and place the chicken on top (after removing the string).

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags