IvanEats recipe
Grilled Clay Pot Chicken & Rice
Cooking for
4
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Ingredients
Method
- 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!
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