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Broad Bean and Dill Rice (Riz b'foul) with Chicken
For the Marinade: Lemons, garlic, chopped onion, greek yoghurt, seven spice, paprika, turmeric, ground coriander, ground ginger, pepper, salt, olive oil, saffron.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 -10
Ingredients
For the chicken
- 10 chicken thighs
- 2 lemons
- 4 garlic cloves
- 1 onion chopped
- 1 cup plain yoghurt
- 1 tablespoon seven spice
- 1 tspn paprika
- 1 tspn turmeric
- 1 tspn ground coriander
- ½ tspn ground ginger
- 1 ½ tspn pepper
- 1 ½ tablespoon salt
- 2 tablespoon olive oil
For the rice
- 5 cups basmati rice
- 200 g dill
- 1 kg broadbeans
- 1 ½ tablespoon salt
- 3 tablespoon butter
- Pinch of saffron
- Boiled water
Instructions
To make the chicken
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Mix all the ingredients for the chicken marinade in an ovenproof dish and leave to soak for 1-2 hours if pressed for time, but ideally overnight in the fridge.
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When ready, cover the chicken with foil and place in the oven for 30 minutes at 200°C, then remove the foil and reduce to 170°C for another half hour.
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Turn the chicken half way through and baste with the running juices in the pan.
To make the rice
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Chop the dill and set aside.
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Wash the rice and drain, set aside
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Take the skins off the broad beans and rinse. Add to a large pot
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Boil approx 2 litres of water and add to the pot. Bring to the boil.
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After 5 minutes of boiling the broad beans, add the rice to the pot, making sure the rice is covered by 1-2 inches of water, add 1 tablespoon of salt to the water and continue to cook for 15 minutes.
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Add the dill to the pot for a minute and then turn the heat off.
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Drain the rice into a colander and place back into the pot. Cover with a lid until serving.
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Melt the butter in a milk pan on low heat until golden.
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Turn out the rice onto a large platter. Lay the chicken thighs on top.
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Pour the melted butter over the rice just before serving.