Classic Tahchin with Chicken
Classic Tahchin with Chicken
Ingredients
For the Chicken Marinade
- 1 pound Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon Turmeric
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Rice Mixture
- 2 cups Basmati rice, rinsed and soaked for 30 minutes
- 1 cup Plain yogurt
- 3 Eggs, lightly beaten
- 1/4 teaspoon Saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Barberries, rinsed and soaked in warm water for 10 minutes, then drained
- 4 tablespoons Butter, melted, divided
Instructions
- 1
Marinate the chicken: In a bowl, combine the chicken pieces with turmeric, salt, and pepper. Toss to coat evenly. Let it marinate for at least 15 minutes.
⏱️ 5 min
- 2
Prepare the rice mixture: In a large bowl, whisk together the yogurt, beaten eggs, saffron water, salt, and pepper until well combined.
⏱️ 5 min
- 3
Drain the soaked rice and add it to the yogurt mixture. Gently fold the rice into the mixture until each grain is coated. Stir in 2 tablespoons of the melted butter.
⏱️ 5 min
- 4
Cook the chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from skillet and set aside.
⏱️ 10 min•🌡️ 350
- 5
Assemble the tahchin: Preheat oven to 350°F (175°C). Grease a 9-inch round baking dish or oven-safe skillet with the remaining 1 tablespoon of butter.
⏱️ 5 min•🌡️ 350 - 6
Spread about half of the rice mixture evenly into the prepared baking dish. Layer the cooked chicken pieces over the rice, then sprinkle the drained barberries over the chicken.
⏱️ 5 min - 7
Top with the remaining rice mixture, spreading it evenly to cover the chicken and barberries. Drizzle the remaining 1 tablespoon of melted butter over the top.
⏱️ 5 min
- 8
Bake for 45-55 minutes, or until the rice is cooked through and the top is golden brown and crispy. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350
- 9
Let the tahchin rest for 10 minutes before inverting it onto a serving platter. Slice and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Tahchin with Chicken
Ingredients
For the Chicken Marinade
- 1 pound Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon Turmeric
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Rice Mixture
- 2 cups Basmati rice, rinsed and soaked for 30 minutes
- 1 cup Plain yogurt
- 3 Eggs, lightly beaten
- 1/4 teaspoon Saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Barberries, rinsed and soaked in warm water for 10 minutes, then drained
- 4 tablespoons Butter, melted, divided
Instructions
- 1
Marinate the chicken: In a bowl, combine the chicken pieces with turmeric, salt, and pepper. Toss to coat evenly. Let it marinate for at least 15 minutes.
⏱️ 5 min - 2
Prepare the rice mixture: In a large bowl, whisk together the yogurt, beaten eggs, saffron water, salt, and pepper until well combined.
⏱️ 5 min - 3
Drain the soaked rice and add it to the yogurt mixture. Gently fold the rice into the mixture until each grain is coated. Stir in 2 tablespoons of the melted butter.
⏱️ 5 min - 4
Cook the chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove from skillet and set aside.
⏱️ 10 min•🌡️ 350 - 5
Assemble the tahchin: Preheat oven to 350°F (175°C). Grease a 9-inch round baking dish or oven-safe skillet with the remaining 1 tablespoon of butter.
⏱️ 5 min•🌡️ 350 - 6
Spread about half of the rice mixture evenly into the prepared baking dish. Layer the cooked chicken pieces over the rice, then sprinkle the drained barberries over the chicken.
⏱️ 5 min - 7
Top with the remaining rice mixture, spreading it evenly to cover the chicken and barberries. Drizzle the remaining 1 tablespoon of melted butter over the top.
⏱️ 5 min - 8
Bake for 45-55 minutes, or until the rice is cooked through and the top is golden brown and crispy. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350 - 9
Let the tahchin rest for 10 minutes before inverting it onto a serving platter. Slice and serve warm.
⏱️ 10 min