Servings: 4
- Large deep baking pan
INGREDIENTS
- 3 chicken leg quarters (you can divide them or leave as is)
- 1½ cups brown basmati rice
- 2 large onions, cut into rings
- 2 medium sweet potatoes, cut into chunks
- 2 medium potatoes, cut into chunks
- 2 cups water
- ½ cup olive oil
- 1 tablespoon date syrup (or maple)
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon paprika
INSTRUCTIONS
- In a bowl, combine ¼ cup of olive oil, paprika, date syrup, salt and black pepper.
- Add the leg quarters, potatoes and sweet potatoes and coat well.
- Preheat the oven to 355 degrees F. / 180 degrees C.
- Place the onion rings on the bottom of a sheet pan, drizzle ¼ cup of olive oil and pour over the rice evenly.
- Arrange the leg quarters on top of the rice, add the potatoes and sweet potatoes and pour the water in the spaces between the chicken and potatoes.
- Cover with parchment paper, then aluminum foil and bake for an hour and 40 minutes.
- Remove the parchment and foil and bake for another 20 minutes, until the chicken is browning.