Persian Chicken Rice Cake - TAHCHIN

This is one of my favorite Persian one pan dinner. Since my visiting sister-in-law is still around I take the opportunity to ask her to pass me the recipe and guide me in the cooking process.

It was unbelievably tasty and lovely looking! Beautifully saffron tinted rice cooked with yogurt and chicken to perfection. Even the crust is not to be missed! Total satisfaction ! MMmmmmmm

Serves 4 person

Ingredients:

For Chicken

2 kg chicken fillet - cubed

1 large onion - finely chopped

1 tsp salt (or to your taste)

1 tsp freshly ground black pepper (or to your taste)

Oil for cooking

For Rice

3 cups Rice

3 cups water

2 tbsp salt (or to your taste) 

500 g yogurt
2 large egg yolk
1 tsp ground saffron mix well with 1 tsp warm water


Method:
For Chicken
Place a large non stick deep pan with oil on medium high heat. Fry Onion for 2 minutes and add chicken, saffron, salt and pepper. Continue cooking for 5 minutes then turn down heat to low. Continue cooking for another 10 minutes until the chicken is cooked. Drain chicken and leave the chicken stock aside.


For Rice
1) In a large non stick pot rinse rice twice. Add water and salt to boil under high heat. Let water boil for 10minutes, turn heat down to low and continue cooking with lid on for another 30 minutes or until rice is cooked. 
2) Stir in yogurt, saffron and yolks. Mix well.

Final Step

1) In a large non stick deep pan, add oil up to 1/2 cm covering the pan. Heat oil on medium high heat.

2) Once oil is hot, add half of the cooked rice and spread chicken evenly on the rice. Cover chicken with remaining cooked rice.

3)Press the rice a little to even the surface. Pour chicken stock onto the rice and cook for 30 minutes on low heat for 30 minutes with lid closed.

Flip cooked pan content carefully on a plate and serve hot.

BEFARMAEED (Enjoy in  Persian)  !

Chicken with Black Pepper Cheese Sauce

I guess I had enough fish for the past few days and it's time to move on .... Found some lovely soft black pepper cheese in my fridge so why not make something out of it but this time with CHICKEN instead :)  Chicken breast fillets with creamy sauce made from the cheese... MMMmmmmmmMMmmmm.... Simply delicious!

To add some colors to the meal, I have cooked some wonderful capsicums / bell peppers in 3 colors! Don't you just love the colors! Try it out and share it with MOM... Happy Mother's Day!

This recipe serves 2 person

Ingredients:
For the fish
4 chicken breast fillet - Slice through center horizontally 
2 tbsp cooking oil
3 tsp corn flour
1 1/2 cups chicken stock
80g soft black pepper cheese - crumbled
Handful of fresh chives - coarsely chopped
2 tbsp butter
2 cloves garlic - coarsely chopped
1 medium green capsicum
1 medium red capsicum
1 medium yellow capsicum

Method:

1)   Place large skillet with cooking oil at medium high heat.

2)   Cook chicken until browned on both sides. Remove and set aside. 

3)   Mix corn flour and chicken stock in a bowl and pour into the same skillet. Keep stirring until mixture boils and thickens.

4)   Add cheese until melts and stir in chives. Off the heat and leave sauce in the skillet.

5)   Meanwhile, place another skillet with butter on medium high heat.

6)   Add garlic and cook capsicums until tender.

7)   Serve capsicums with chicken and sauce.

>> Tip to note : 

- You may substitute the black pepper cheese with any other soft cheese such as garlic and herb cheese.

Hearty Chicken Drumsticks Weekend Brunch

It's weekend and got off the bed late... It's too late for breakfast and too early for lunch - so let's do brunch instead! Super simple dish that I can place all the ingredients into a baking dish and start cooking in the oven till late noon.  Incrediblely frequent and healthy ... just great as brunch.  Try it!

Serve 2 person 

Ingredients:
5 chicken drumsticks
1 large onion - sliced and separated into rings
2 medium ripe tomatoes - Cut into small cubes
1 large (approx. 14 oz) can stewed tomatoes
1/2 cup chicken stock
1 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp freshly grind black pepper
1/2 tsp Garlic Salt
2 tbsp fresh chive for garnishing - minced


Method:
1) Place chicken into baking dish. Arrange onion rings over chicken. 
2) Pour stewed tomatoes and fresh tomatoes on top.
3) Combine chicken stock, oregano, basil, black pepper ad garlic salt. Pour mixture over onions.
4) Cover baking dish with foil and bake at 200 degrees C for 2 hours or until tender. 
5) Garnish with chives before serving.


>> Tips to note : 
Can always skip the salt entirely if you are health conscious .
I baked it for 3 hours as I like it really really tender :)