Chicken with Dried Herbs

Youssef Al-OtaibiCuisinier

Ingrédients

• 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

Mesures

1. 1

   Wash the chicken thoroughly and dry it.

   5 minutes
2. 2

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

   Matériel requis:

   🍳

   Grinder

   5 minutes
3. 3

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

   5 minutes
4. 4

   Preheat the oven to 180 degrees Celsius.

   Matériel requis:

   Four

   5 minutes
5. 5

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

   5 minutes
6. 6

   Season the chicken with salt and pepper inside and out.

   5 minutes
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 minutes
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.

   Matériel requis:

   🍳

   Baking Dish

   5 minutes
9. 9

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

   5 minutes
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 minutes
11. 11

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

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques