Pan-Roasted Persian-Spiced Chicken with Fruited Rice

Amarante

Tue, Jan 17 2023, 1:58 pm

The spices on the chicken were very good but the rice really elevated it and was simple to make.

I made a double portion of rice a few days before so I had the cold rice ready to go

Pan-Roasted Persian-Spiced Chicken with Fruited Rice

Makes 4 servings.

Excerpt From: Ronnie Fein - Hip Kosher

This dish is a good choice for dinner in early autumn, when you can buy bountifully flavored, and crisp, freshly picked new-crop apples. The Fruited Rice in this recipe goes well with lots of poultry dishes but it tastes especially good with this one because the tart fruit complements the fragrant spices used on the chicken. To save time you can make the rice ahead and rewarm it.

4 bone-in chicken breast halves or whole legs
2 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice or ⅛ teaspoon ground cloves
⅛ teaspoon cayenne pepper

Preheat the oven to 425°F.

Rinse and dry the chicken parts.

Heat the olive oil in a sauté pan over medium-high heat and cook the chicken, turning pieces once, for about 8 minutes, or until the skin is browned.

Sprinkle the chicken with pepper, cinnamon, nutmeg, and allspice.

Place the pan in the oven. Roast for about 12–16 minutes, or until chicken is cooked through (an instant-read thermometer should read 160°F).

Place chicken on a platter and serve with Fruited Rice.

Fruited Rice

3 tablespoons vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
2 cups cool cooked rice
1 tart apple, peeled, cored, and chopped
1 cup chopped mixed dried fruit such as apricots, raisins, figs, or prunes
¼ cup chopped almonds, lightly toasted
½ teaspoon salt, or to taste
1½ teaspoons fresh thyme leaves

Preheat the oven to 425°F. Heat the vegetable oil in an ovenproof sauté pan over medium heat. Add the onion and celery and cook for 2–3 minutes or until slightly softened. Remove the pan from the heat. Add the rice, apple, dried fruit, almonds, salt, and thyme. Mix ingredients thoroughly. Bake for 12–15 minutes or until hot and lightly crispy. Makes about 3½ cups.

It’s easier to use cold leftover rice. Hot rice grains tend to stick together.

Although you can use any kind of apple that appeals to your taste buds, I’ve suggested tart apples because they have a more vibrant, crisp quality than sweet varieties. Granny Smiths are a widely available tart apple species. Macouns and Mclntosh are also good choices. If you live near a farm or farmers’ market, you might be lucky enough to find old-fashioned apples such as Staymans and Winesaps, which are fabulously rich, juicy, and perfect for this recipe.