Roast Chicken Spiced Rice Recipes

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ROAST CHICKEN & SPICED RICE



Roast chicken & spiced rice image

Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 11

1 chicken stock cube
4 tbsp mild or medium curry paste (we used korma)
2 tbsp butter or oil, plus extra for frying
350g basmati rice
1 cinnamon stick
6-8 chicken thighs, bone-in, skin on
1 onion , halved and sliced
20g toasted almonds
350g green beans
handful of coriander leaves
mango chutney , to serve

Steps:

  • Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
  • Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
  • Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
  • Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

Nutrition Facts : Calories 684 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium

CARIBBEAN-SPICED ROAST CHICKEN



Caribbean-Spiced Roast Chicken image

Tropical flavors make this chicken really delicious.

Provided by MICHELLE0011

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
  • Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  • Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g

SPICY RAPID ROAST CHICKEN



Spicy Rapid Roast Chicken image

This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.

Provided by Nancy Blair

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
⅛ teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg

SPICED CHICKEN AND RICE WITH APPLES AND RAISINS



Spiced Chicken and Rice with Apples and Raisins image

Chicken thighs are seasoned with warm spices like cumin and cinnamon, baked on top of basmati rice with apples and raisins- an easy, warm, one-pot fall recipe!

Provided by Elizabeth Lindemann

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

8 chicken thighs (bone-in, skin OFF (see notes))
3 tablespoons extra-virgin olive oil (divided)
2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper (divided)
1 teaspoon cumin
1 teaspoon ground cinnamon
1.5 cups basmati rice (or other long grain white rice (see notes))
1 onion (diced)
1/2 cup raisins
1 apple (diced (about 1 cup))
1/2 cup slivered almonds (or sliced)
2.5 cups chicken stock/broth
chopped fresh parsley (for garnish (optional))

Steps:

  • Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
  • Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
  • Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
  • Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
  • Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
  • Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
  • Serve.

Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 24 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 947 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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