Celebration tah chin with chicken and spinach

dinner · ⏱ 195 min · 6 portions · 96.0 g carbs / portion · allergens: egg, gluten, milk, sulphites

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
http://flowcooking.food/en-us/recipe/703/celebration-tah-chin-with-chicken-and-spinach/