Chicken Casserole with Dried Fruits and Caramelized Onions Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Chicken thighs8 , skinned
 Safflower oil1 Tablespoon
 Unsalted butter3 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Brown rice1 Cup (16 tbs)
 Onion1 Small, chopped
 Unsalted chicken stock2 1⁄2 Cup (40 tbs)
 Bouquet garni1 (Made By Tying Together 2 Sprigs Fresh Thyme, Several Parsley Stems And 7 Bay Leaves. If Fresh Thyme Is Unavailable, Tie Up 1/2 Teaspoon Of Dried Thyme Leaves In A Piece Of Cheesecloth With The Other Herbs)
 Dried apricots1⁄3 Cup (5.33 tbs), cut into half
 Golden raisins1⁄4 Cup (4 tbs)
 Dried currants1⁄4 Cup (4 tbs)
 Grainy mustard1 Tablespoon
 Grated orange zest1⁄4 Teaspoon
 Butter1⁄2 Teaspoon
 Pearl onions/1 cup frozen pearl onions without sauce1 Cup (16 tbs), blanched for 30 seconds and peeled
 Sugar1⁄8 Teaspoon
 Water1⁄2 Cup (8 tbs) (use enough to cover onions)

Nutrition Facts

Serving size

Calories 538 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 4.6 g23.2%

Trans Fat 0.1 g

Cholesterol 125.3 mg

Sodium 433 mg18%

Total Carbohydrates 70 g23.4%

Dietary Fiber 3.9 g15.6%

Sugars 20.4 g

Protein 36 g72.7%

Vitamin A 12.3% Vitamin C 8.2%

Calcium 8% Iron 20.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350° F

MAKING
2. In a large casserole, combine oil with 1 tablespoon of butter and heat on a high flame on the stove.
3. When the butter melts, place the chicken thighs and lightly brown them for 4 minutes of each side.
4. Season the chicken with salt and pepper.
5. Transfer the thighs to a platter and keep aside for later.
6. Reduce the flame to medium.
7. In the same casserole, add the rice and chopped onion to the fat in the casserole and sauté for 5 minutes till the grains of rice get translucent.
8. Pour in 1 1/2 cups of the stock, 1/4 teaspoon of salt and the bouquet garni and bring the stock to a boil.
9. Reduce the heat, cover the pot and simmer for 20 minutes.
10. Further stir in the dried fruit, mustard and orange zest, into the rice.
11. Add the chicken pieces to the casserole, pushing them down and covering with the rice.
12. Pour the remaining cup of stock over the rice.
13. Cover the casserole and transfer it to the preheated oven. Braise the rice for 35 minutes.

FINALIZING
14. As the casserole is baking in the oven, in a small skillet melt ½ teaspoon butter over a medium flame.
15. Add the pearl onions with the sugar and caramelize.
16. Pour water, to cover the onions.
17. Boil the water till it evaporates and the onions are cooked and evenly browned. Shake the pan often so that the onions do not stick to the pan or over caramelize.
18. Transfer the caramelized onions to the casserole, stir in, cover the casserole and bake for another 15 minutes until the rice is tender.

SERVING
19. Remove the casserole from the oven and discard the bouquet garni from the rice.
20. Serve the chicken from the casserole along with the rice dry fruit and caramalized onions.
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