Tah-chin with chicken
Description
The recipe won't take much time. Cook the rice separately, being careful not to overcook it, so that the grains don't stick together—each grain should remain distinct. You can use any chicken parts, but thighs or drumsticks are preferable, as chicken breast may turn out too dry. The result will be a rice casserole or pie with a layer of flavorful chicken. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Place the washed and skinless drumsticks into a pot, add the peeled onion cut into four pieces, season with pepper and salt. Pour 1.5 cups of water into the pot.
- 2
Step 2
2. Bring to a boil, reduce the heat, cover with a lid, and simmer for 1.5 hours, until the meat easily separates from the bone.
- 3
Step 3
3. Remove the drumsticks from the pot and let them cool. If there is more than one cup of broth, continue boiling it until only 1 cup remains. Pour the remaining broth into a smaller container.
- 4
Step 4
4. Remove the cooled meat from the bones in large pieces. Place into the broth and let cool in the refrigerator for 30–40 minutes.
- 5
Step 5
5. Cook the rice, rinse it with cold water, and drain completely. Set aside.
- 6
Step 6
6. In a separate bowl, whisk together the egg, yogurt, and 2 tablespoons of vegetable oil; saffron can be added optionally.
- 7
Step 7
7. Combine 2 cups of rice and the yogurt-egg mixture, mix thoroughly, and set aside.
- 8
Step 8
8. Place the butter (5 tablespoons) and vegetable oil (the remaining amount) into a baking dish. Put the dish into a preheated oven at 200 degrees. Wait until the butter melts. Remove the dish from the oven and pour in the rice and yogurt mixture (this will be the first layer).
- 9
Step 9
9. For the second layer, add half of the remaining cooked rice and sprinkle with Persian rice spices on top.
- 10
Step 10
10. Place the meat with broth as the third layer.
- 11
Step 11
11. For the fourth layer, spread the remaining boiled rice and sprinkle spices on top. Distribute pieces of butter (3 tablespoons) evenly across the surface. Cover the dish with baking foil, make several slits, and bake for 1 hour and 15 minutes.
- 12
Step 12
12. If a golden-brown crust has not formed after the allotted time, place the pie in the oven for an additional 7–10 minutes.