Post by Amani on Nov 2, 2011 19:55:50 GMT -5
Saffron Yogurt Rice With Chicken & Eggplant
Adapted from "Maman's Homesick Pie" by Donia Bijan
2 free-range chicken breasts and 4 thighs, boneless, skin on
2 cups Greek-style yogurt
Zest and juice of 2 lemons
Zest and juice of 1 orange
1 teaspoon ground saffron dissolved in 1/3 cup hot water
Kosher salt and fresh-ground pepper
2 cups basmati rice
1 globe eggplant or 3 Japanese eggplants
5 tablespoons olive oil
3 egg yolks
4 ounces (1 stick) butter, melted
1 teaspoon cinnamon
Marinate the chicken overnight in a mixture of the yogurt, lemon and orange juices and zest, dissolved saffron and plenty of salt and pepper.
Soak the rice in water (enough to cover by 1 inch) and 1 tablespoon salt for 2 to 3 hours.
Place rack in the middle of the oven and preheat to 350°.
Peel the eggplant and slice it lengthwise 1/4 inch thick. Line a baking sheet with parchment paper brushed with olive oil; overlap the slices of eggplant in a single layer. Brush the eggplant with olive oil, season with salt and pepper, and bake for 25-30 minutes, until tender. Remove from the oven and cool.
Meanwhile, remove the chicken from the marinade, brushing off the excess as much as possible. Save the yogurt mixture in the refrigerator. Heat 2 tablespoons of the olive oil in a large, ovenproof skillet over medium-high heat. Cook the chicken pieces for about 3 minutes on each side. Place the skillet into the oven and bake the chicken for 20 minutes. You can add this to the oven while the eggplant is cooking.
Remove the chicken from the oven and set aside, reserving any juices from the pan. If the chicken pieces are very thick, cut them in half horizontally.
Boil 2 quarts of water with 1 tablespoon salt in a large non-stick pot. Wash and drain the rice, then pour into the boiling water. Boil for 8 minutes, stirring once or twice, then strain.
Whisk together the reserved yogurt marinade with the egg yolks. In a large bowl, gently combine the rice with the yogurt mixture to coat the rice but not break the grains.
Pour half the melted butter into a 13- by 9-inch ovenproof dish. Place a layer of yogurt rice (about 1/3 of the amount) on the bottom, then a layer of eggplant, and place the chicken pieces on top. Continue with a layer each of rice and eggplant, then finish with a layer of rice. Sprinkle with the remaining butter, cinnamon and some of the chicken juices. Pat gently with a spatula and cover with foil.
Place on the middle rack of the preheated oven and bake 2 hours. If using a glass dish, you will be able to see when the bottom turns golden.
Remove from the oven and let rest for at least 15 minutes, keeping covered until ready to serve. Using the edge of a metal spatula, loosen the baked edges. Hold a serving dish over the baking dish and turn over to unmold the rice. Cut into squares and serve.
Serves 8-10.
Per serving: 514 calories, 26 g protein, 40 g carbohydrate, 28 g fat (11 g saturated), 152 mg cholesterol, 105 mg sodium, 2 g fiber.
Adapted from "Maman's Homesick Pie" by Donia Bijan
2 free-range chicken breasts and 4 thighs, boneless, skin on
2 cups Greek-style yogurt
Zest and juice of 2 lemons
Zest and juice of 1 orange
1 teaspoon ground saffron dissolved in 1/3 cup hot water
Kosher salt and fresh-ground pepper
2 cups basmati rice
1 globe eggplant or 3 Japanese eggplants
5 tablespoons olive oil
3 egg yolks
4 ounces (1 stick) butter, melted
1 teaspoon cinnamon
Marinate the chicken overnight in a mixture of the yogurt, lemon and orange juices and zest, dissolved saffron and plenty of salt and pepper.
Soak the rice in water (enough to cover by 1 inch) and 1 tablespoon salt for 2 to 3 hours.
Place rack in the middle of the oven and preheat to 350°.
Peel the eggplant and slice it lengthwise 1/4 inch thick. Line a baking sheet with parchment paper brushed with olive oil; overlap the slices of eggplant in a single layer. Brush the eggplant with olive oil, season with salt and pepper, and bake for 25-30 minutes, until tender. Remove from the oven and cool.
Meanwhile, remove the chicken from the marinade, brushing off the excess as much as possible. Save the yogurt mixture in the refrigerator. Heat 2 tablespoons of the olive oil in a large, ovenproof skillet over medium-high heat. Cook the chicken pieces for about 3 minutes on each side. Place the skillet into the oven and bake the chicken for 20 minutes. You can add this to the oven while the eggplant is cooking.
Remove the chicken from the oven and set aside, reserving any juices from the pan. If the chicken pieces are very thick, cut them in half horizontally.
Boil 2 quarts of water with 1 tablespoon salt in a large non-stick pot. Wash and drain the rice, then pour into the boiling water. Boil for 8 minutes, stirring once or twice, then strain.
Whisk together the reserved yogurt marinade with the egg yolks. In a large bowl, gently combine the rice with the yogurt mixture to coat the rice but not break the grains.
Pour half the melted butter into a 13- by 9-inch ovenproof dish. Place a layer of yogurt rice (about 1/3 of the amount) on the bottom, then a layer of eggplant, and place the chicken pieces on top. Continue with a layer each of rice and eggplant, then finish with a layer of rice. Sprinkle with the remaining butter, cinnamon and some of the chicken juices. Pat gently with a spatula and cover with foil.
Place on the middle rack of the preheated oven and bake 2 hours. If using a glass dish, you will be able to see when the bottom turns golden.
Remove from the oven and let rest for at least 15 minutes, keeping covered until ready to serve. Using the edge of a metal spatula, loosen the baked edges. Hold a serving dish over the baking dish and turn over to unmold the rice. Cut into squares and serve.
Serves 8-10.
Per serving: 514 calories, 26 g protein, 40 g carbohydrate, 28 g fat (11 g saturated), 152 mg cholesterol, 105 mg sodium, 2 g fiber.