Chicken TAHCHIN (ته چین) – classic Persian saffron rice cake with tender chicken layers.
🍗1 kg chicken legs (is more tender & tastier than chickenbreast)
1 large onion or 2 small onions
3 tbs of oil
1 tbs kurkuma, salt
1/2 tbs of my special rice spices
250 ml greek yogurt
3 egg yolks
1/2 tsp Safran
2-4 tbs of barberry (berberis )
60 ml oil
125 ml chicken broth
1 tsp Salt
2 liter of water
2 tbs salt
500 gram of basmati rice
Preparations: wash the rice with warm water a couple of times and let it soak in water for at least an hour. Soak the saffron in 60 ml of warm water until it releases colour.
1 the chicken
Fry the onions golden brown then add the chicken. Fry both sides of the chicken until you get the golden colour. Then add the spices and stir well. Pour 300 ml of water and let it simmer with closed lid on medium heat for at least half an hour. After the chicken is cooked take off the heat and let it cool. Then pull it with 2 forks or your hands into small pieces.
2 the rice
Cook 2 liters of water add 2 tbsp of salt. When water starts boiling add the rice. Cook for about 10 minutes (depends on the rice) until the rice grains soften up. When the rice is al dente drain it.
3 the mixture
In a large bowl mix 3 egg yolks with yogurt, safran & salt. Also mix 125 ml of the chicken stock. Wash the barberries and let them dry, then fry them slightly in 1 tbs of oil for less than a minute.
Slowly start adding rice to the safran mixture. Mix gently well until every rice grain is covered with the mixture.
Butter the Tahchin dish/pan you want to use. I used 4 small dishes and 1 bread tin. Start with a rice layer then add the chicken (avoid the sides) and end with rice layer again. You can repeat the process. In the end press the rice well.
6 the baking
At 180 degrees for 45 minutes with covered with tinfoil. Then remove the tinfoil and bake further on 250 degrees for 15-20 minutes.
Run a knife along the sides of the baking dish to release the Tahchin. Place a serving platter over the baking dish and invert. VOILA 👩🍳😊💙
I served it with eggplant. Recipe will follow. Like,