Upturned Chicken and Rice
This dish is designed for sharing, served alongside a selection of flat breads, and other small, delicious bites, and bowls of hummus, minty yoghurt, and pickled vegetables. Prepare everything in advance and sit back and enjoy easy the feasting. Part of our Leftovers recipes Collection.
Ingredients
Method
- 200g basmati rice
- 1 tbsp olive oil
- 500g minced chicken
- 1 small eggplant, finely sliced
- 2 tsp allspice
- 2 spring onions, finely chopped
- 1/2 cup sliced almonds, toasted
- 1/2 cup currants
- 2 bay leaves
- 2 cinnamon sticks
- 1 tbsp olive oil
- zest of 2 lemons
- 1 tbsp honey
- Prepare the spicy chicken, eggplant and rice separately before assembling the dish. To do so, lightly grease a medium sized glass bowl (preferably) with olive oil in preparation for assembly.
- Heat the oil in a non-stick frying pan and gently cook eggplant and minced chicken over a moderate heat until eggplant are softened.
- Stir in the spices and allow aromas to infuse before stirring in remaining ingredients. Season to taste.
- In a separate saucepan heat the honey and add lemon zest (or finely sliced lemon rind if you do not have a zester) and gently caramelise before combining with the spicy chicken.
Rice
- Wash rice in cold water to remove some of the starch and leave to soak for about 30 minutes. Drain the rice and cook in a saucepan of well salted water - enough to just cover the rice.
- Boil rice for 5 to 8 minutes, before reducing the heat and cooking for a further 10 minutes on low. Make sure the pan is covered with a tight-fitting lid. Don't lift off the lid as this will release the steam needed to fluff the rice.
- Soak the saffron threads in a couple of tablespoons of warm water before adding the liquid and stems to the cooked rice.
To serve
Spoon a layer of saffron rice into the greased glass bowl. Then spoon in a layer of chicken. Repeat until you have either filled the bowl or run out of both mixtures!
Press down on the last layer of rice before inverting directly onto the serving dish.
Sprinkle this mound of loveliness with toasted almonds and plenty of freshly ground pepper.
Tips and FAQs
You can use leftover rice in this recipe, simply reheat thoroughly in a microwave with a little water, then add the saffron from step 3.
Can you reheat cooked chicken and rice?
You can reheat chicken dishes using a microwave, oven, frying pan or slow cooker. As long as you heat it until it's piping hot throughout and there are no cold spots, it will be safe to consume.
How long is chicken and rice good for in the fridge?
Once stored in the fridge, leftovers should be eaten up within three to four days!