Servings: 4
- Medium size pot with a lid
- Round tray / large plate
INGREDIENTS
- 3 beets
- ¾ pound/400 grams chicken thighs, deboned
- 1 pinch salt
- 3 tablespoons olive oil
- 4 cups boiling water
Rice mixture:
- 2 cups basmati rice, washed and drained
- 1 tablespoon whole allspice
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon dried garlic
- 1 tablespoon dried onion
- ⅓ cup olive oil
INSTRUCTIONS
- Heat up the olive oil in a medium-size pot over medium heat.
- Peel the beets. Cut 2 of them into 1" slices and grate the 3rd one.
- Fry the beet slices for 1 minute on each side. Remove from the pot and set aside.
- Add a pinch of salt to the oil and fry the thighs for 3 minutes on each side. Remove from the pot and set aside.
- Combine the rice, whole allspice, salt, pepper, dried garlic and dried onion and oil in a bowl.
- Place parchment paper on the bottom of the pot.
- Add the fried beet slices and grated beet to create the bottom layer. Place the chicken thighs on top, then cover with the rice mixture and carefully pour over the boiling water.
- Cover with a lid and cook on low heat for about 45 minutes.
- Turn off the heat, wait 10 minutes and turn the pot over on a tray or a large plate.