flowcooking

Celebration tah chin with chicken and spinach

Golden tah chin rice-style perfection with tender chicken and spinach
Every bite is fragrant, tangy-sweet, and cozy, like a celebration meal
A thick, spoon-ready gravy that tastes warm, deep, and satisfying

dinner ⏱ 195 min 695 kcal / portion 96.0 g carbs / portion (estimated) eggglutenmilksulphites 🔗 Original source

No ratings yet
🖨 Print
Celebration tah chin with chicken and spinach
v4 · rb0e705f985 20260727Z1751 Chicken Tahchin 🥘🎉 90 ml olive oil 2 pieces onion 4 tsp cinnamon salt to taste 400 ml chicken stock 35 g barberry 10 g parsley leaf 500 g basmati rice 50 ml hot water 55 g butter 25 g pistachio 🍳 heat olive oil in a lidded saute pan 🍳 ⏱ 10 min fry onions until softened and lightly browned 🍳 ⏱ 2 min cook garlic and ginger with cumin, cardamom, and 1½ tsp cinnamon until fragrant 🍳 ⏱ 5 min sear chicken thighs, seasoning with salt and black pepper 🍳 ⏱ 30 min pour in chicken stock, boil then cover and simmer until cooked through 🍳 ⏱ 15-20 min stir in barberries and cook to reduce to a thick gravy 🌀 shred chicken into large chunks and stir back into the sauce 🍳 stir in spinach to wilt, then stir in herbs; turn off heat and leave to cool 🔥 ⏱ 5 min heat oven to 200°C and soak rice in boiling water then simmer 🔪 ⏱ 15 min drain rice, rinse under cold tap to remove excess starch, and leave to drain 🌀 combine egg, egg yolks, yoghurt, saffron and its liquid, olive oil, cinnamon, and salt, then gently stir in rice to coat well 🍽 press 2/3 of the rice mixture into the pan base and up the sides to form a layer 🍽 fill pan with chicken mixture and press down so chicken is surrounded by rice 🍽 top with remaining rice mixture and smooth the top with a spoon 🔥 ⏱ 45 min scatter butter cubes over the rice, wrap tightly in foil, and bake 🔥 ⏱ 35 min remove foil and bake more until edges are golden, then cool for 10 minutes 🍽 flip the tah chin onto a serving plate to release 🍳 melt butter, cook remaining barberries for 90 seconds until plump 🍳 pour barberries and butter over the tah chin, then scatter pistachios and parsley leaves and serve warm 4 pieces garlic 2 pieces ginger 1½ tsp cumin 8 pieces cardamom 1 kg chicken thigh black pepper to taste 150 g spinach 10 g coriander leaf 3 pieces egg 2 pieces egg yolk 250 g greek yoghurt ½ tsp saffron 45 ml garlic, ginger, cumin, cardamom 3 tsp cinnamon 1 tsp cinnamon chicken thigh, black pepper salt chicken stock half · 20 g barberry spinach, coriander leaf 0 g parsley leaf 5 g parsley leaf 25 ml egg, egg yolk, greek yoghurt, saffron 25 ml hot water 45 ml olive oil salt 28 g butter half · 15 g 28 g pistachio
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. heat olive oil in a lidded saute pan
  2. fry onions until softened and lightly browned for about 10 minutes
  3. cook garlic and ginger with cumin, cardamom, and 1½ tsp cinnamon for 2 minutes until fragrant
  4. sear chicken thighs for about 5 minutes, seasoning with salt and black pepper
  5. pour in chicken stock, boil then cover and simmer for about 30 minutes until cooked through
  6. stir in barberries and cook for 15-20 minutes to reduce to a thick gravy
  7. shred chicken into large chunks and stir back into the sauce
  8. stir in spinach to wilt, then stir in herbs; turn off heat and leave to cool
  9. heat oven to 200°C and soak rice in boiling water then simmer for 5 minutes
  10. drain rice, rinse under cold tap to remove excess starch, and leave to drain for at least 15 minutes
  11. combine egg, egg yolks, yoghurt, saffron and its liquid, olive oil, cinnamon, and salt, then gently stir in rice to coat well
  12. press 2/3 of the rice mixture into the pan base and up the sides to form a layer
  13. fill pan with chicken mixture and press down so chicken is surrounded by rice
  14. top with remaining rice mixture and smooth the top with a spoon
  15. scatter butter cubes over the rice, wrap tightly in foil, and bake for 45 minutes
  16. remove foil and bake for 35 minutes more until edges are golden, then cool for 10 minutes
  17. flip the tah chin onto a serving plate to release
  18. melt butter, cook remaining barberries for 90 seconds until plump
  19. pour barberries and butter over the tah chin, then scatter pistachios and parsley leaves and serve warm

Similar recipes