Oven-Baked Chicken and Cranberry-Walnut Rice Pilaf
Bake chicken thighs over apple-juice rice with cranberries and walnuts, then finish the pilaf with diced fresh apple and parsley.
By Cookin' Kitchen
- Total: 1 hour 25 minutes
- Servings: 5 servings
Recipe
Oven-Baked Chicken and Cranberry-Walnut Rice Pilaf
Bake chicken thighs over apple-juice rice with cranberries and walnuts, then finish the pilaf with diced fresh apple and parsley.
Cookin' · https://cookin.club/recipes/oven-baked-chicken-and-cranberry-walnut-rice-pilaf
- Prep
- 15 minutes
- Cook
- 1 hour 5 minutes
- Rest
- 5 minutes
- Total
- 1 hour 25 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken and rice
Rice herbs
Sticky chicken glaze
Garnish
Equipment
- Oven
- Baking dish
- Whisk
- Foil
- Fork
Instructions
Step 1: Preheat the oven to 200°C / 390°F (standard) or 180°C / 350°F (fan/convection).
Step 2: Use a baking dish about 22 x 33 cm / 9 x 13 inches.
Step 3: Scatter the onion and garlic in the baking dish and dot with the butter. Bake for 15 minutes, then remove the dish from the oven.
Step 4: If the chicken has skin, remove it so the rice does not become too greasy.
Step 5: Whisk together the sticky chicken glaze. Add the chicken and turn to coat.
Step 6: Add the rice, apple juice, chicken broth and rice herbs to the pan with the onion. Stir.
Step 7: Add the cranberries and walnuts. Stir.
Step 8: Place the chicken on top; it will be partly submerged. Leave the remaining glaze in the bowl.
Step 9: Cover with foil and bake for 20 minutes. Remove the foil; some liquid may still be present.
Step 10: Spoon the remaining glaze over the chicken. If desired, spray with oil for a slightly nicer finish. Bake uncovered for another 30 to 35 minutes, until the chicken is browned.
Step 11: Remove the pan from the oven and rest for 5 minutes. Remove the chicken, add the apple, then fluff the rice with a fork.
Step 12: Serve the chicken with the rice pilaf, garnished with fresh parsley if desired.
Notes
Ingredient options
Drumsticks can replace the thigh fillets; the recipe notes that they do not need to have their skin removed and do not require a change to the cooking time or temperature. For boneless, skinless thigh fillets or chicken breast, add the chicken 25 minutes into the bake and leave some of the dish’s surface uncovered.
Basmati or jasmine rice can replace the long-grain rice. For brown rice, bake covered for 45 minutes, then uncovered for 15 to 20 minutes, until the rice is tender. Another option in the recipe notes is to add the chicken 15 minutes into the bake when using brown rice.
Use another dried fruit in place of the cranberries, or another nut in place of the walnuts. The apricot jam can be replaced with another jam; marmalade is also mentioned as an option.
The amount of liquid visible when the foil comes off can vary with the baking dish. The recipe notes that the final result is the same.
Nutrition per serving
- Calories
- 718 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs bake over herbed rice with apple juice, cranberries and walnuts for a one-dish dinner with a sweet-savory flavor. Fresh apple and parsley go in at the end.
Use a baking dish about 22 x 33 cm (9 x 13 inches). The onion and garlic bake in butter first to build the pilaf’s flavor.
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