Ingredients
Scale
For the spice rub:
- ¼ cup sumac
- zest from 1 lemon
- 1 tsp salt
- ¼ tsp white pepper (black pepper is fine too)
For the chicken and rice:
- 6 pieces bone-in, skin-on chicken legs (drumstick and thigh) or chicken breast
- 3 cups basmati or jasmine rice
- ½ cup pine nuts
- 3 Tbsp barberries, dried cranberries or cherries
- 1 tsp turmeric
- ½ tsp salt
- 2 Tbsp olive oil
- 1 red onion, cut in ½ inch thick slices
- 1 lemon, cut in ¼ inch round slices
- 4 ½ cups (32 fl oz) chicken stock
- olive oil
Instructions
- Pre-heat the oven to 400˚F with the rack in the middle.
- Make the spice rub by combining the sumac, lemon zest, salt and white pepper in a small bowl.
- Rub the spice mix under the skin and on top of the pieces of chicken.
- In a roasting pan, combine the rice, pine nuts, barberries, turmeric, salt and 2 Tbsp olive oil until the rice is a beautiful yellow color. Press the rice down so it’s pretty flat.
- Top the rice with the slices of red onion and lay the chicken pieces on top of the onions. Top each piece of chicken with a lemon slice.
- If you are assembling ahead of time and roasting later, this is the point you will want to cover the roasting pan with tin foil or lid and set in the fridge.
- Pour the stock around the chicken onto the rice. Drizzle the chicken with a decent amount of olive oil.
- Cover the roasting pan tightly with tin foil and place it in the oven. Roast for 40 minutes. Remove the foil and continue roasting for an additional 20-25 minutes until the chicken is cooked through and the rice has soaked up all of the liquids.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Dinner
- Method: One pan
- Cuisine: Shabbat