Persian Chicken with Barberry Rice

Tender chicken thighs with fragrant basmati rice and tart barberries.

SHOPPING LIST

• chicken thighs8
• basmati rice300g
• dried barberries50g
• onion1
• turmeric1 tsp
• ground saffron0.5 tsp
• butter30g
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Heat the oil in a large pan and brown the chicken thighs with the sliced onion for 8 minutes.
2. 2Stir in the turmeric and saffron, season with salt and pepper, then add 200ml water.
3. 3Cover and simmer for 25 minutes until the chicken is cooked through with no pink.
4. 4While the chicken cooks, boil the rice in salted water for 10 minutes, then drain.
5. 5Melt the butter in a pot and toss the drained rice with the barberries.
6. 6Cover the rice with a clean tea towel and cook on the lowest heat for 15 minutes to steam.
7. 7Serve the chicken and its juices over the fluffy rice.

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