Spiced Gulf Clay Pot Chicken — Chicken Fukhara One Pan
Gulf clay-pot inspired sheet-pan chicken with spiced basmati rice, tomato, and crispy onion baked together with baharat and dried lime, finished with parsley.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice until water runs clear. Finely grate 3 garlic cloves and 3 garlic cloves separately. Finely dice 200g yellow onion and 300g tomato. Very thinly slice 60g yellow onion. Pierce 2 dried limes 3 times each. Mix 2 tsp baharat, 1 tsp turmeric, 1 tsp cumin, 0.5 tsp Aleppo pepper, 3 grated garlic cloves, 20ml olive oil, and 1 tsp salt into a paste. Chop 20g flat-leaf parsley.
Sear
Rub spice paste under skin and across all surfaces of 600g chicken thighs. Rest 5 minutes at room temperature. Heat 20ml olive oil in a 26cm oven-safe pan over medium 1 minute. Add diced onion, cook 4 to 5 minutes until softened.
Bloom
Stir in 3 grated garlic cloves, 2 tsp baharat, 0.5 tsp cinnamon, and pierced dried limes; toast 30 seconds until fragrant. Add diced tomato and 0.5 tsp salt; simmer 3 to 4 minutes until softened.
Build
Add rinsed rice, pour in 400ml hot water and 0.5 tsp salt, bring to gentle simmer. Lay chicken skin-side up on rice. Transfer to 200C oven uncovered.
Bake
Bake 28 to 32 minutes until chicken skin is deeply burnished, rice has absorbed liquid, and juices run clear when pierced. While chicken bakes, heat 20ml neutral oil in a small pan over medium and fry sliced onion 5 minutes until evenly deep golden; lift to paper towel.
Rest and plate
Rest pan 3 minutes. Fluff rice gently around chicken. Scatter crisp onion and parsley across. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.