Broad Bean and Dill Rice (Riz b'foul) with Chicken

Ingredients

• 10 chicken thighs
• 2 lemons
• 4 garlic cloves
• 1 onion (chopped)
• 1 cup plain yoghurt
• 1 tbsp seven spice
• 1 tspn paprika
• 1 tspn turmeric
• 1 tspn ground coriander
• 1/2 tspn ground ginger
• 1 1/2 tspn pepper
• 1 1/2 tbsp salt
• 2 tbsp olive oil
• 5 cups basmati rice
• 200 g dill
• 1 kg broadbeans
• 1 1/2 tbsp salt
• 3 tbsp butter
• Pinch of saffron
• Boiled water

Instructions

1. 1

   --- To make the chicken ---

2. 2

   Mix all the ingredients for the chicken marinade in an ovenproof dish and leave to soak for 1-2 hours if pressed for time, but ideally overnight in the fridge.

3. 3

   When ready, cover the chicken with foil and place in the oven for 30 minutes at 200°C, then remove the foil and reduce to 170°C for another half hour.

4. 4

   Turn the chicken half way through and baste with the running juices in the pan.

5. 5

   --- To make the rice ---

6. 6

   Chop the dill and set aside.

7. 7

   Wash the rice and drain, set aside

8. 8

   Take the skins off the broad beans and rinse. Add to a large pot

9. 9

   Boil approx 2 litres of water and add to the pot. Bring to the boil.

10. 10

    After 5 minutes of boiling the broad beans, add the rice to the pot, making sure the rice is covered by 1-2 inches of water, add 1 tbsp of salt to the water and continue to cook for 15 minutes.

11. 11

    Add the dill to the pot for a minute and then turn the heat off.

12. 12

    Drain the rice into a colander and place back into the pot. Cover with a lid until serving.

13. 13

    Melt the butter in a milk pan on low heat until golden.

14. 14

    Turn out the rice onto a large platter. Lay the chicken thighs on top.

15. 15

    Pour the melted butter over the rice just before serving.