1 Maple Leaf Prime® Boneless, Skinless Chicken Thighs
1 tbsp chilli powder
½ tbsp black pepper
½ tbsp Salt
1 tsp Garlic paste
2 tbsp Olive oil
2 Cup BBQ sauce
Saffron Rice
2-pound Basmati rice
10 threads Saffron
½ cup red onion, sliced
2 cinnamon stick
½ cup milk
7 cup Chicken stock
1 bay leaf
½ cup butter
3 tbsp water
Salt, to taste
How to make it
BBQ Chicken
Preheat the oven to 425°F
Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
Arrange the chicken on a sheet pan and Bake the chicken for 15 minutes.
Then remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the bbq sauce.
Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside
Saffron Rice
Meanwhile, once the chicken is in the oven, Grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
Rinse your rice with cold water until the water runs clear.
In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
Add milk to the rice mixture followed by chicken broth and bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
Share
BBQ Chicken
1 Maple Leaf Prime® Boneless, Skinless Chicken Thighs
