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The RICE PILAF in this recipe is sensational. Tastes savoury but with a touch of apple sweetness, herby fragrance, combined with plump cranberries, warm crunch of walnuts, and with fresh apple providing a fabulous finishing touch. The chicken is sticky from the jam (great shortcut trick) and savoury from the seasoning spices. The key step that makes a real difference is "oven sautéing" onion and garlic first. Festive inspired midweek meal to have all year round! Recipe VIDEO below.
View original recipe on recipetineats.comPreheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Use a baking dish about 22 x 33cm / 9 x 13".
Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.
If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.
Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
Add cranberries and walnuts. Stir.
Top with chicken - it will be partly submerged. Save glaze in bowl.
Cover with foil. Bake 20 minutes. Remove foil - don't worry if there's still liquid (Note 4).
Spoon all remaining Glaze onto chicken. Optional: spray with oil (gives chicken a slightly nicer finish). Bake for another 30 - 35 minutes until chicken is browned.
Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
Serve chicken with rice pilaf, garnished with fresh parsley if desired.
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