Chicken and Rice Traybake Recipe

Last Friday we cooked up this easy family favourite and demo'ed it on Facebook. You can still watch the video if you go to our Facebook page.

We'll be doing another demo this evening (Friday) at 8pm. We'll be making some dips, drinks and nibbles which are perfect for enjoying in front of the telly or other night-in activities.

We'll be making labneh with za'atar and mashweya (aubergine and tomato dip) with some of our lavosh flatbreads and our favourite nibbles plus a Prosecco and pomegrnate mimosa. I reckon we deserve the treat (and we have enough of Easter eggs!).

In order to enjoy these with us we're offering a discount on our Spelt and Seed lavosh flatbreads until Wednesday 22nd April with the code: MezzeCookAlong4.

If you make any of our foods let us know. It makes us happy to know you're making it at home. Also, please share with friends so they can join in too!

Keep safe and eat well

Nicola & Dvir xx

Chicken and Rice Traybake

This is an easy family dinner that is quick to prepare and

saves on washing up!

Ingredients

chicken marinade:

5 garlic cloves, crushed

1 tbsp of smoked paprika

1 tbsp of regular paprika

1 tbsp sea salt

1 tbsp black pepper

4 tbsp oil - we use extra virgin rapeseed oil

1 whole free-range chicken

rice & veg:

180g (or 1 cup) uncooked wholegrain rice

1 carrot

1/4 turnip or butternut squash

1 tomato

1 red pepper

1 green pepper

1 onion

Method

Mix the chicken marinade ingredients together. If you have time make the marinade in advance and leave flavours to infuse the oil. Spread over and inside the cavity of the chicken and leave aside while you prepare the rice.

Add the rice to a roasting tin or large tray. Grate the carrot, turnip, onion and tomato on top of the rice. You can chop up the skin of the tomato and add in separately or discard. Finely chop the peppers and add to the tray. Season the rice mix and add 2 cups or 360ml of water and mix.

Place the chicken with the breast facing down (this will keep it from going dry) on top of the rice and cover with a lid or tin foil.

Roast in a preheated oven at 180 for 1 hour. Remove from the oven and remove the lid/tin foil. If rice looks dry add a little more water. Put back in to the oven uncovered for a further 20 minutes until the chicken and rice are cooked.

To serve: some tahini sauce, zhug (see our recipes) and a green salad would be great to have with this.

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