Ingredients
- 5 Small Chicken breasts or 3 large (will slightly shrink)
- 4 tsp of Organic Tandoori Masala -Spice hut Seasoning
- 1/2 onion , chopped (brown, white or yellow)
- 1cloves garlic (large) , minced
- 1 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken or veggie broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)
Instructions
-
Preheat oven to 350°F.
-
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
-
Meanwhile, mix together the Tandoori spice & chicken (Sprinkle on both sides of the chicken).
-
Remove baking dish from the oven. Add rice then mix.
-
Place chicken on rice. Then pour chicken broth and water around the chicken and rice.
-
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed and turns golden.
-
Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
