PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh)
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh) requires approximately 1 hour and 35 minutes from start to finish. Watching your figure? This gluten free recipe has 750 calories, 35g of protein, and 37g of fat per serving. This recipe serves 6. For $3.13 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Panning The Globe requires salt, skinless boneless chicken breast halves, skim milk yogurt, and casserole. 53 people were impressed by this recipe. It works well as a rather expensive beverage. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes are Persian Meatball Soup with Apricots, Brown Rice, and Yogurt, Persian Chicken Stuffed With Rice, and Fiery Chicken Thighs with Persian Rice.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 70 minutes
Ingredients:
2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
Fresh black pepper to taste
2 tablespoon melted butter
2 tablespoons barberries (or substitute currants)
2 egg yolks (whites are not needed for this recipe)
2 garlic cloves, pressed
fresh ground pepper, to taste
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 tablespoons olive oil (divided, see instructions)
some olive oil to sauté the barberries
1 large onion or 2 medium, halved and sliced thin
Chicken and Onions
¼ teaspoon saffron threads crushed with ¼ teaspoon salt with a mortar and pestle or with the curved back of a fork.
½ teaspoon salt
1½ teaspoons salt (divided, see instructions)
2 teaspoons salt (divided - see instructions)
¾ cup plain whole milk yogurt
3 boneless skinless chicken breast halves (about 1½ pounds)
⅛ teaspoon turmeric
2 cups plain yogurt, whole milk or low-fat
Yogurt Sauce
2-quart glass (see-through) casserole
Tachin
Equipment:
bowl
oven
frying pan
sauce pan
sieve
whisk
aluminum foil
Cooking instruction summary:
Preheat oven to 400 FYogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken - it should sizzle - and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.Tachin: step two Whisk egg yolks, yogurt, saffron, teaspoon salt and a few grinds of pepper in a medium bowl. Add half the cooked, drained rice, mix thoroughly and set aside.Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon. Add chicken and onion mixture next, making an even layer. Add 1 teaspoon olive oil and teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish. Cut Tachin into six servings and enjoy with yogurt sauce on the side.
Step by step:
1. Preheat oven to 400 FYogurt Sauce In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.Chicken and onions Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper.
2. Heat 2 tablespoons oil in large skillet over medium heat until very hot.
3. Add chicken - it should sizzle - and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside)
4. Remove from heat, cut into bite-sized cubes and set aside.
5. Add 1 tablespoon oil to skillet, add onions, teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown.
6. Mix with cubed chicken and set aside.Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes.
7. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.Tachin: step two
8. Whisk egg yolks, yogurt, saffron, teaspoon salt and a few grinds of pepper in a medium bowl.
9. Add half the cooked, drained rice, mix thoroughly and set aside.Tachin: step three Swirl melted butter and olive oil in the 2-quart casserole to coat bottom and sides.
10. Add yogurt & rice mixture and smooth it out into an even layer with the back of a spoon.
11. Add chicken and onion mixture next, making an even layer.
12. Add 1 teaspoon olive oil and teaspoon salt to the remaining plain white rice, stir to combine and add to top of casserole, pressing it down gently. Cover casserole with lid or a double layer of foil and bake in the lower third of preheated oven for 45-50 minutes, until a light brown crust forms on the bottom.
13. Remove from oven. Carefully flip casserole upside down onto a platter. Cover the top with a clean dish cloth while you give the Barberries a 1 minute stir in a frying pan with a bit of oil. Toss them on top of the Tachin to garnish.
14. Cut Tachin into six servings and enjoy with yogurt sauce on the side.
Nutrition Information:
covered percent of daily need
