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RECIPE

Yemeni Chicken

3.8 L Heritage Rectangular Casserole

Poultry

Over 2 hours

4-6

INGREDIENTS

Chicken

  • ½ cup (125 ml) Greek yogurt
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 3 small garlic cloves, minced
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) ground cumin
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) ground cardamom
  • 1 tsp (5 ml) ground turmeric
  • ½ tsp (2.5 ml) freshly ground black pepper
  • 6 bone-in chicken thighs with skin
  • Vegetable oil, for cooking


Rice

  • 3 tbsp (45 ml) butter
  • 1 tbsp (15 ml) olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 to 2 green chili peppers, minced
  • 6 whole cardamom pods
  • 6 allspice berries
  • 4 whole cloves
  • 3 bay leaves
  • 2 cinnamon sticks
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) turmeric
  • 3 cups (750 ml) basmati rice
  • 2 large ripe tomatoes, finely chopped
  • 4 ½ cups (1.125 litres) chicken broth
  • 1 lemon, zest and juice
  • Currants, for garnish
  • Chopped almonds, for garnish
  • Cilantro leaves, for garnish

EQUIPMENT

RECIPE NOTES

Designed to pack a punch, our Yemeni Chicken recipe makes for the perfect centerpiece on any dinner table when entertaining friends or family. Featuring a blend of spices, including, coriander, cumin, turmeric, paprika, and cardamom, this recipe can quickly establish itself as a household favorite.

While commonly associated with baking, the Heritage Rectangular Casserole is all you’ll need to have handy for this recipe. This versatile piece of cookware has been carefully designed to roast the chicken evenly and comes equipped with a tight-fitting lid to lock in heat and moisture. The end result is a perfectly-roasted chicken rich in flavours and crisp.

Whether you are expecting guests over the holiday season, or are eager to impress the family with a weekend roast, our Yemeni Chicken recipe has you covered. This recipe takes just over two hours to prepare, including the time it takes to roast the chicken, serving between four and six people at a time. Be sure to grab all the ingredients below on your next grocery run and follow the steps below!

INGREDIENTS

Chicken

  • ½ cup (125 ml) Greek yogurt
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 3 small garlic cloves, minced
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) ground cumin
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) ground cardamom
  • 1 tsp (5 ml) ground turmeric
  • ½ tsp (2.5 ml) freshly ground black pepper
  • 6 bone-in chicken thighs with skin
  • Vegetable oil, for cooking


Rice

  • 3 tbsp (45 ml) butter
  • 1 tbsp (15 ml) olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 to 2 green chili peppers, minced
  • 6 whole cardamom pods
  • 6 allspice berries
  • 4 whole cloves
  • 3 bay leaves
  • 2 cinnamon sticks
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) turmeric
  • 3 cups (750 ml) basmati rice
  • 2 large ripe tomatoes, finely chopped
  • 4 ½ cups (1.125 litres) chicken broth
  • 1 lemon, zest and juice
  • Currants, for garnish
  • Chopped almonds, for garnish
  • Cilantro leaves, for garnish

EQUIPMENT

INSTRUCTIONS

Chicken

In a large bowl, combine the yogurt, oil, lemon, garlic and spices. Add the chicken thighs and toss well to coat in the marinade. Cover and refrigerate for at least 6 hours or overnight.

Remove the chicken from the marinade. Heat a thin layer of oil in a large pot over medium heat. Nicely brown the chicken on both sides. Set aside and reserve the pot.

Rice

Preheat the oven to 375°F (190°C).

In a saucepan, melt the butter and oil over medium heat. Add the onion, garlic and chili peppers. Cook for 5 minutes or until softened. Add the spices and toast for 1 minute or until fragrant. Add the rice and cook for 1 minute, tossing to coat in the butter and spices. Add the tomatoes and cook for 3 minutes, until the tomatoes begin to release their juices.

Add the chicken broth, lemon zest and juice. Season with salt and pepper. Bring to a boil. Carefully transfer the boiling rice mixture to the Heritage Rectangular Casserole. Top with the browned chicken. Cover the Casserole with the lid and transfer to the oven.

Bake for 45 minutes. Remove the lid and continue cooking for 15 minutes, until the chicken is cooked through and the rice is tender. Remove the cardamom, allspice, cloves, bay leaves and cinnamon sticks from the rice and fluff the grains with a fork before serving. Season with salt and pepper to taste. Garnish with currants, almonds and cilantro leaves.

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