Amba Chicken and Rice

• total time: 1 hour 1 minute

Ingredients

2 tablespoons of olive oil

1/4 teaspoon of flaky salt

2 cups of basmati rice, washed and drained

8 pieces of bone-in chicken thighs

1 package (10oz / 284g) of shredded carrots

4 scallions / green onions, chopped

Amba sauce ingredients:

1/4 cup of olive oil

1 ½ teaspoons of salt

1/2 tablespoon of black pepper

1 heaping teaspoon of turmeric

1/2 teaspoon of cumin

1/3 cup of Amba

4 cups of boiling water

Garnish: Chopped scallion / green onion (just the green part)

Directions

Preheat the oven to 420F / 220C.

In a 14-inch round oven-safe pan, drizzle olive oil and sprinkle flaky salt.

Add the washed and drained rice, shredded carrots, and green onions to the pan. Spread it out evenly.

Place the chicken thighs on top.

Using a tablespoon, spoon the Amba sauce over the chicken thighs and spread it well.

Gently pour in 4 cups of boiling water.

Cover with wet parchment paper and then aluminum foil.

Bake in a preheated oven at 420F for 55 minutes.

Remove the cover and switch the oven to convection broil at 450F for 5–7 minutes, until the top is golden brown.

Garnish with chopped green onion.

Enjoy! Ruhama🤍