Ingredients
Tap to tick offChicken & rice
- Chicken Drumstick
12-16 - 3 Cups Basmati Rice
white, rinsed & drained - 5 Cups Chicken Broth
hot low-sodium - 3 Tbsp Olive Oil
- 1 Onion
large, chopped - 5 Garlic
cloves, minced - 1½ Tbsp Ginger
fresh grated
Vegetables
- 2 Tomatoes
large, chopped (~1½ cups) - 2 Sweet Pepper
chopped - 1 Zucchini
medium, thick half-moons - 1 Sweet Potatoes
small, ½-inch cubes (optional)
Spices & finishing
- 2 Tsp Turmeric
- 2 Tsp Cumin
ground - 2 Tsp Paprika
sweet or smoked - 1 Tsp Coriander
ground - 1 Tsp Thyme
dried (or oregano) - ½ Tsp Cinnamon
optional - 1¾ Tsp Salt
divided (adjust for stock) - ½ Tsp Black Pepper
- 1 Lemon Zest
Zest of 1 lemon - 1 Lemon Juice
juice of ½ lemon - Parsley
Fresh, or cilantro - Lemon Wedge
Optional - Almonds
toasted, optional
Method
In the roasting pan
- 2 Tsp Turmeric
- 2 Tsp Cumin
ground - 2 Tsp Paprika
sweet or smoked - 1 Tsp Coriander
ground - 1 Tsp Thyme
dried (or oregano) - ½ Tsp Cinnamon
optional - 1¾ Tsp Salt
divided (adjust for stock) - ½ Tsp Black Pepper
- 1 Lemon Zest
Zest of 1 lemon
Heat oven to 375°F (190°C). Use a deep roasting pan (about 12 x 16 in., at least 3 in. deep) with a tight lid or foil.
In the pan, toss onion, garlic, ginger, peppers and sweet potato with olive oil. Roast uncovered 12-15 min.
Stir in drained rice, tomatoes, spices, lemon zest, and ¾ tsp salt. Pour over 5 cups hot stock, distribute evenly.
Rub drumsticks with a little oil, remaining 1 tsp salt and black pepper. Arrange in one layer over rice. Cover tightly.
Bake covered 40 min. Add zucchini between chicken pieces, without much stirring. Re-cover and bake 10-15 min more, until rice is tender and chicken reaches at least 165°F / 74°C at the thickest part.
Finish and rest
- 1 Lemon Juice
juice of ½ lemon - Parsley
Fresh, or cilantro - Lemon Wedge
Optional - Almonds
toasted, optional
If rice is done, uncover and roast 5-10 min to brown chicken (or broil briefly). Rest 10 min; add lemon juice, herbs and optional almonds.
If rice is firm or dry, add a splash of boiling stock/water, cover and bake longer. If it seems like there is too much liquid, you can thicken with cornstarch or let the hot dish rest and the moisture will be absorbed. Avoid crowding drumsticks; use two pans if necessary.