Marinated Chicken with Vegetables and Basmati Rice

Ingredients

• 4 pieces Chicken thighs or small cornish hens (Approximately 1.2 kg)
• 2 medium Onions (Finely sliced)
• 1 bunch Fresh parsley (Chopped)
• 1 bunch Fresh coriander (Chopped)
• 2 tbsp Poultry spices (Mix of paprika, cumin, Herbes de Provence)
• 200 ml Water (for the marinade)
• 4 tbsp Olive oil (Divided between cooking the chicken and the rice)
• 30 g Butter (Melted, to baste the chicken before the oven)
• 250 g Basmati rice (Rinsed before cooking)
• 200 g Button mushrooms (Sliced)
• 1 piece Yellow bell pepper (Diced)
• 1 piece Orange bell pepper (Diced)
• 1 piece Red bell pepper (Diced)
• 1 piece Leek (white part) (Sliced into rounds)
• 150 g Baby carrots (Sliced into rounds)
• 100 g Frozen peas
• 400 ml Chicken broth (Can be replaced with water + bouillon cube)
• 200 g Greek yogurt (Plain)
• 2 tbsp Fresh mint (Finely chopped)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the chicken marinade

   Finely chop the onions, parsley and coriander. Place them in a large bowl, add the poultry spices, water and mix well. Immerse the chicken pieces in the marinade, rub them so the sauce coats each side.

   Time: PT15M

2. Marinate the chicken

   Cover the bowl with plastic wrap and let rest in the refrigerator for at least 2 hours, ideally overnight.

   Time: PT2H

3. Sear the chicken in a pan

   Heat 2 tbsp of olive oil in a skillet over medium heat. Add the chicken pieces, cover and cook for 10 minutes without moving.

   Time: PT10M

   Temperature: medium

4. Second stage cooking of the chicken

   Turn the pieces over, add 200 ml of water or chicken broth, cover again and let simmer for 20 minutes over medium heat.

   Time: PT20M

   Temperature: medium

5. Finish in the oven

   Preheat the oven to 200°C. Baste the chicken with the melted butter, place everything in an oven‑proof dish and bake for 25‑30 minutes until the skin is golden.

   Time: PT30M

   Temperature: 200°C

6. Prepare the vegetables

   While the chicken cooks, cut the mushrooms, bell peppers, leek, baby carrots and prepare the peas. Set everything aside.

   Time: PT15M

7. Toast the rice

   Rinse the basmati rice under cold water until the water runs clear. In a saucepan, heat 2 tbsp of olive oil, add the rice and sauté for 5 minutes, stirring until it becomes slightly translucent.

   Time: PT5M

   Temperature: medium

8. Sauté the vegetables with the rice

   Add the mushrooms, bell peppers, leek, carrots and peas to the saucepan. Sauté for 10 minutes, stirring, until the vegetables are lightly browned.

   Time: PT10M

   Temperature: medium

9. Final cooking of the rice

   Pour the chicken broth (or water) into the saucepan, cover and cook over medium heat for 25 minutes without lifting the lid.

   Time: PT25M

   Temperature: medium

10. Prepare the yogurt‑mint sauce

    In a small bowl, mix the Greek yogurt, finely chopped fresh mint, a pinch of salt and pepper. Keep refrigerated.

    Time: PT5M

11. Plate the dish

    Place the vegetable rice in a large serving dish, lay the golden chicken pieces on top, drizzle lightly with the yogurt‑mint sauce and sprinkle with chopped fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

8 g