Name: Grilled Clay Pot Chicken & Rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 1 whole chicken; 5 tbsp cooking oil; 5 sprigs thyme, stalks removed; 5 sprigs rosemary, chopped; 2 teaspoons paprika; 4 tbsp olive oil; 1 onion, chopped; 2 spring onions, chopped; 3 garlic cloves; 2 tbsp ginger, chopped; 400 g (14 oz) mushrooms, sliced (any type you like); 4 tbsp soy sauce; 1 tbsp balsamic vinegar; 5 dl (2 cups) basmati rice; 2 dl (¾ cup) white wine; 4 dl (1 ¾ cups) chicken stock; 2 dl (⅞ cup) water; 8 thin carrots, halved lengthwise; 75 g (⅓ cup) butter; 2 dl (¾ cup) orange juice; 2 tbsp honey; Black pepper, to taste; Salt, to taste

Ingredients

Scale

1 whole chicken
5 tbsp cooking oil
5 sprigs thyme, stalks removed
5 sprigs rosemary, chopped
2 teaspoons paprika
4 tbsp olive oil
1 onion, chopped
2 spring onions, chopped
3 garlic cloves
2 tbsp ginger, chopped
400 g (14 oz) mushrooms, sliced (any type you like)
4 tbsp soy sauce
1 tbsp balsamic vinegar
5 dl (2 cups) basmati rice
2 dl (¾ cup) white wine
4 dl (1 ¾ cups) chicken stock
2 dl (⅞ cup) water
8 thin carrots, halved lengthwise
75 g (⅓ cup) butter
2 dl (¾ cup) orange juice
2 tbsp honey
Black pepper, to taste
Salt, to taste

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Instructions

Soak the clay pot in water for 30 minutes.
Cut the chicken into 4 pieces (thighs and breasts). Add salt, black pepper, cooking oil, thyme, 3 sprigs of rosemary, and paprika. Mix well to coat the chicken evenly.
Grill the chicken over medium heat until golden brown on all sides. Set aside.
In a frying pan, heat 4 tablespoons of olive oil and fry the mushrooms until they develop some color. Season with salt and black pepper.
Add half of the chopped onion to the mushrooms and continue frying for a few minutes.
Add the soy sauce and balsamic vinegar. Let simmer for a few minutes, then add the chopped ginger. Simmer for a few more minutes and set aside.
In a clay pot, add the basmati rice. Sprinkle the remaining half of the chopped onion, spring onions, and whole garlic cloves on top. Season with salt and pour in the white wine.
Place the grilled chicken pieces on top of the rice and aromatics. Pour over the chicken stock and water. Spoon the mushroom mixture over everything.
Cover the clay pot with its lid and place it on a heat diffuser. Set it on the grill and let cook gently for about 1 hour and 20 minutes.
While the chicken and rice cook, melt the butter in a frying pan. Add the remaining 2 sprigs of rosemary and the halved carrots. Pour in the orange juice and honey.
Let the carrots simmer until they have softened slightly and the orange juice has thickened into a glossy glaze.
Serve the clay pot chicken and rice with the glazed carrots on the side. Enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes