Preparation
Total Time
Serves
- 1package Maple Leaf Prime® Boneless, Skinless Chicken Thighs
- 1tbsp chilli powder
- ½tbsp black pepper
- ½tbsp salt
- 1tsp garlic paste
- 2tbsp olive oil
- 2cups BBQ sauce
- Saffron Rice:
- 2pound Basmati rice
- 10threads Saffron
- ½cup red onion, sliced
- 2cinnamon stick
- ½cup milk
- 7cup chicken stock
- 1bay leaf
- ½cup butter
- 3tbsp water
- Salt, to taste
- BBQ Chicken: Preheat the oven to 425°F
- Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
- Arrange the chicken on a sheet pan and bake for 15 minutes.
- Remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the BBQ sauce.
- Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside.
- Saffron rice: While the chicken is in the oven, grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
- Rinse your rice with cold water until the water runs clear.
- In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
- Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
- Add milk to the rice mixture followed by chicken broth, bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
- Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
- Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
Serve with tomato chilli paste and green salad.
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