CHICKEN TAHCHIN

SERVES 4

120ml extra virgin olive oil, plus extra

to grease

2 tsp ground cumin

1 tsp ground cinnamon

4 large chicken thigh fillets

21/2 cups (300g) basmati rice

1 pinch saffron, steeped in 2 tbs hot

water

1 cup (280g) Greek-style yoghurt, plus

extra to serve

4 egg yolks

1/3 cup (65g) dried barberries (substitute sour cherries), soaked in hot water

Toasted slivered pistachios, pomegranate seeds, mint leaves, to serve

Combine 2 tbs oil, cumin and cinnamon in a bowl and season. Add chicken and toss to coat. Marinate in the fridge for at least 1 hour.

Preheat oven to 180°C fan-forced. Rinse rice until water runs clear. Bring a saucepan of salted water to the boil, add rice and cook for 7-8 minutes until still very al dente. Drain and rinse under cold water.

Place a deep 24cm (base measurement, 27.5cm top) non-stick ovenproof frypan over medium heat. Add chicken and gently cook for 6 minutes each side until just cooked through – you want to make sure you are not burning the spices on the chicken. Transfer to a bowl to rest, then slice thinly. Wipe pan clean.

Place saffron water, yoghurt, egg yolks, 1/3 cup (80ml) oil and 11/2 tsp salt flakes in a large bowl and whisk to combine. Add the rice and mix to combine.

Grease frypan with oil. Add half the rice mixture and press down with the back of a spoon to compact. Top with chicken and drained barberries, leaving a 2cm border (you want the chicken and barberries to be the hidden surprise in the centre). Add the remaining rice and press down with back of a spoon until compact and smooth. Place over medium heat until you start to hear the rice sizzle, then cook for a further 6-8 minutes. Remove from heat, cover with foil and transfer to the oven. Bake for 1 hour. Cool in pan for 10 minutes, then invert onto a serving platter.

Scatter with pistachios, pomegranate and mint. Serve with extra yoghurt.