Note: Earlier this year in April, I had the opportunity to work with Al Islami Foods; one of UAE’s pioneering food production companies that specialises in halal chicken and frozen foods since the 80’s. The project involved developing recipes using their food products in time for the holy month of Ramadan.
This delicious dish was made using Al-Islami’s chicken legs. However, for anyone without access to this particular brand (living abroad), you may still use alternative chicken legs, or thighs, from your local grocer or butcher.
For more info on this project collaboration, check out the relevant posts related to the Al Islami Recipe Development & Food Styling and the amazing Kitchen on Ice event!
Chicken Casserole with Apricots, Prunes, & Quinoa Pilaf
This recipe was developed for Al Islami Foods.
- Prep Time: 2h
- Cook Time: 1h
- Total Time: 3h
- Category: Gluten-Free, Lunch & Dinner
Ingredients
Chicken Marinade
- 1 pack (900g), Al Islami Chicken Whole Leg
- 1 tsp, olive oil
- 2 pieces, freshly ground cardamom pods
- 1/2 tsp, turmeric powder
- 1/2 tsp, black pepper
- 1 tsp, salt
- 1 piece, lemon zest and juice
- pinch of saffron dissolved in 2TBS of hot water
Stew
- 300 g small carrots
- 250 g dried apricots
- 150 g dried prunes
- 2 oranges (zest + juice)
- 2 c water
- 1 c chicken stock
- 2 tbsp. olive oil
- 1/4 c apricot puree (made using 3-4 dried apricots, soaked in hot water)
- 1/2 lemon, juiced
- 1 tbsp. honey
- pinch saffron dissolved in 2 TBS hot water
- 1 cinnamon stick
- 3 cardamom pods
- 1/2 tsp. salt
Quinoa Pilaf
- 2 c white or multi-colored quinoa
- 2 c water (hot)
- 1 c chicken stock (hot)
- 2 TBS, barberries (zereshk)
- 1 tbsp. olive oil
- 1 shallot
- 2 cloves, garlic
- 1/4 c toasted slivered almonds
- handful fresh parsley, minced
- 1 tsp. salt
Instructions
Chicken Casserole
- Rinse the defrosted Al Islami Chicken Whole Leg and pat dry completely.
- Combine the chicken with the marinade and let it sit for at least 2 hours in the refrigerator. Discard any leftover marinade.
- Preheat the oven to 180 degrees Celsius, top broiler on.
- In a large oven-proof casserole, or wide thick-bottom pot over medium high heat, add the olive oil and brown the chicken on both sides, until golden, about 8 minutes. Set aside on a plate.
- In the same pot, add the carrots, apricots and prunes, sauté for 3-5 minutes. Add the stock, water, orange and lemon juice, apricot puree, saffron water, honey, cardamom pods and cinnamon stick. Bring to a simmer for 5-8 minutes.
- Return the chicken legs back into the pot, skin side up (ensure half is submerged), and cook on low for 30 minutes.
- When chicken is cooked through, place the casserole into the oven and roast for an additional 15 minutes until the chicken browns on top.
Quinoa Pilaf
- In a medium nonstick pot, add the olive oil and sweat the shallots and garlic until translucent.
- Add the quinoa, and pour in the hot water and stock. Bring to a simmer, add salt, cover and cook over medium to low heat for 20 minutes.
- In a small fry pan over medium heat, toast the almonds until golden brown, set aside.
- In the same fry pan, toast the barberries for a minute, set aside.
- Once the quinoa has absorbed the liquid, remove from the heat. Let it sit for few minutes, then fluff with a fork.
- Place quinoa in a large platter and combine it gently with the parsley, barberries, and nuts.
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