A very special and delicious recipe for a perfectly fluffy and crispy Tahchin.
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With TAHDIGLOVER pots, you will use so little oil for perfecting the crispness.
They can be used on the gas/electric stove or in the oven.
Tahchin is a rice dish layered with marinaded saffron and cinnamon chicken. It smells amazing, it is fluffy inside and crispy outside.
Serves 2 people
400g boneless chicken thigh or breast
3 TAHDIGLOVER Rice scoop (300g)
1 small egg yolk
2tbsp olive/vegetable oil
50ml Saffron brew
1 leveled tsp turmeric
1 small onion
1. Always soak your BASMATI RICE in water for at least 6 to 8 hours before cooking it. You can keep your rice soaked in water in the fridge for up to 3 days.
2- Boil water with enough salt to make the water very salty.
3. Drain your soaked rice and add it to the boiling water. If stated in the recipe add the necessary spices. Cook the rice for 8 to 10 minutes until semi-cooked.
4. To drain your semi-cooked rice run cold water and let the water fill up the pot. Gradually drain the water and pour the rice into a colander. Keep running the cold water and splash the water around with your hand to cool down the rice.
5. Leave the rice in the colander to drain.
Making the Tahchin:
Preheat oven to 360F (180 C). if you decide to cook on the stove put the temperature on the lowest.
In a pot, cook your chicken in enough boiled water with the onion. Add salt, pepper, and turmeric, and let it cook for 45 minutes. Once the chicken is cooked take it out and let it cool down. Reserve the chicken broth for later.
Mix your egg yolk with cinnamon, yogurt, and saffron. Beat the mixture until it's fully combined and has a creamy texture. Taste the mixture to check the salt.
Cut your cooked chicken into small pieces and marinate it with the yogurt mix. For the best result marinate it overnight or at least 4 hours in the fridge.
Remove the marinated chicken from the mixture. Add the pre-cooked rice to the yogurt mixture leftover from the chicken marinade. Make sure the rice is fully covered with the mixture.
Oil the bottom of each TAHDIGLOVER pot with 1 tbsp of your preferred cooking oil.
Take enough rice mixture to the pot, gently pat it down so there is no gap. Spread the chicken pieces on top of the rice and cover them with another layer of rice. Repeat this step so you have 3 layers of rice and 2 layers of chicken.
Heat up the leftover chicken broth and reduce it until you have 100ml of broth. Add 100g of butter and cook until the butter is melted (you can add a dash of cinnamon for more aroma!) Pour the mixture evenly over the pots of rice.
Cook the Tahchin in the oven for 1 hour and 30 minutes.