recipes for every season

Tave Kosi-Inspired Chicken and Rice Bake

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Serves 6 · Medium · 1 hour 15 minutes

Ingredients

700g boneless skinless chicken thighs
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
150g long-grain rice, rinsed
350ml chicken stock
1 tsp dried oregano

For the yoghurt top
500g full-fat Greek yoghurt
4 large eggs
30g butter
30g plain flour
1/4 tsp ground nutmeg
Salt and black pepper

For the paprika butter
25g butter
1/2 tsp sweet paprika

Method

1. Preheat the oven to 190C fan. Cut the chicken into large bite-sized pieces and season.
2. Heat the oil in a large ovenproof frying pan. Brown the chicken 5-6 minutes, then transfer to a plate.
3. Cook the onion in the same pan 5 minutes. Add the garlic, oregano and rice, stir 1 minute.
4. Pour in the stock and return the chicken. Simmer gently 8 minutes, then remove from heat.
5. For the topping, melt 30g butter in a saucepan. Stir in the flour, then whisk in the yoghurt gradually. Whisk in the eggs, nutmeg, salt and pepper.
6. Pour the yoghurt mixture evenly over the chicken and rice. Bake 30-35 minutes until set, puffed and golden.
7. Melt 25g butter with the paprika. Rest the bake 10 minutes, then drizzle with paprika butter and serve in squares.