Ingredients:
500 g Egyptian rice, washed and drained
250 g mushrooms, sliced
8 boneless, skinless chicken thighs
2 tablespoons unsalted butter
1 medium onion, minced
300 g cooking cream
750 ml full cream milk
3 bay leaves
Pinch of grated Nutmeg
Salt and fresh ground black pepper
1 tablespoon fresh herbs
2 cinnamon sticks
5 people
10 Min.
40 Min.
Directions:
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1
Preheat your oven to 180 c degree. Place your Egyptian clay tagine for 20 minutes.
-
2
Meanwhile, heat the butter in a large frying pan over a medium-high heat. Season the chicken on both sides with salt and black pepper and then fry for 5 minutes, skin side down.
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3
Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.
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4
Add the onion and fry for 3-4 minutes then mix in the mushrooms and fry for a further 3 minutes. Add the rice and fry for 1 minute.
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5
Meanwhile, in a pot, add cooking cream, Nutmeg, herbs, milk, bay leaves, cinnamon and turn on the heat and bring to the boil.
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6
Place half of rice and mushrooms mix in the clay tagine, lay the chicken over the top and then add the rest of rice mix and make sure to finely spread the rice.
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7
Pour the boiled milk and cooking cream mix on the rice. Add to oven for 30 minutes until its fully cooked and golden.
