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Chef John's Herb-Infused Chicken and Rice Casserole

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
340 min
SERVINGS
8 servings
Dinner
Chef John's Herb-Infused Chicken and Rice Casserole
Ingredients
  • 1/3 cup plain yogurt
  • 1 medium lime, zested and juiced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 (2 to 3 pound) whole chicken, cut into 8 pieces
  • 1 pinch saffron
  • 2 1/4 cups chicken broth, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups basmati rice
  • 1 drizzle olive oil
  • salt to taste
  • 1/2 cup plain yogurt
  • 2 cloves garlic, crushed
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped cilantro
  • salt to taste
  • 1 tablespoon water, or as needed
Instructions
1
Combine yogurt, lime zest, juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice in a large mixing bowl; whisk to blend ingredients.
2
Make one or two shallow cuts into each piece of dark chicken meat, being careful not to cut all the way through. Add chicken pieces to the yogurt marinade and mix thoroughly, ensuring even distribution of flavors.
3
Wrap the marinated chicken in plastic wrap and refrigerate for 4 to 8 hours, allowing the flavors to penetrate deeply.
4
Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish to prevent the rice from sticking.
5
Grind saffron in a mortar using a pestle. Pour 1/4 cup of chicken broth into the mortar and stir to combine.
6
Combine unsalted butter and salt in a saucepan. Pour in the remaining 2 cups of chicken broth, followed by the saffron-chicken broth mixture. Bring the mixture to a boil over high heat, stirring occasionally.
7
Add basmati rice to the saucepan and stir to combine. Reduce the heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb the rice during this time. Turn off the heat and let the rice rest for 10 minutes.
8
While the rice is still hot, transfer it to the prepared casserole dish. Use a fork to fluff and spread the rice evenly across the bottom of the dish.
9
Place the marinated chicken pieces, skin-side up, on top of the rice. Drizzle with olive oil and sprinkle with salt.
10
Roast the chicken in the preheated oven for approximately 45 minutes, or until it is no longer pink in the centers and juices run clear. Use an instant-read thermometer to check the internal temperature of the thickest part of the thigh, near the bone; it should read 165 degrees F (74 degrees C).
11
While the chicken is roasting, mix together yogurt, garlic, green onions, mint, cilantro, salt, and water in a bowl. Reserve the sauce in the refrigerator until needed.
12
Serve the roasted chicken and rice on a plate, topped with the yogurt sauce.