Name: Chicken, Rice and Potato Casserole
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 55 min
Yield: 4-6 servings
Ingredients: cooking spray; 4 potatoes; 2–3 tbsp oil; 8 chicken drumsticks; salt and finely ground black pepper; 1 small onion, finely chopped; 1 red chili pepper, chopped; 4 cloves garlic; ½ tsp ground cumin; 1 tsp ground turmeric (a level teaspoon, or a small piece of fresh root); 6 saffron threads; ½ tsp curry powder; 2 fresh tomatoes, grated; 1 bay leaf; 2 cups white rice; 2½ cups water or chicken broth (plus ¼ cup water for the sauce)

How I make it

Put the rice in a bowl and soak in plenty of boiling water for at least 1 hour and up to 2 hours. Drain.
Put the peeled potatoes in a pot, cover with tap water and bring to a boil.
Cook for exactly 7 minutes from the boil, drain and let cool.
Spray the drumsticks all over with cooking spray, and spray a skillet too. Brown the drumsticks on all sides and take them out of the pan.
In the same skillet, add the grated tomatoes, garlic, chili, onion, bay leaf and spices (not the saffron). Stir and cook briefly. If it looks dry, add a little water.
Return the drumsticks to the skillet, season with salt and pepper and add ¼ cup water. Cover and cook for about 30 minutes.
Meanwhile, dissolve the saffron in the boiling water or broth.
Slice the cooled potatoes about ¼ inch (½ cm) thick.
In a separate skillet sprayed with cooking spray, fry the potato slices on one side only. Set aside.
Pour 3 tablespoons oil into the bottom of the pot. Arrange the potatoes with the unfried side facing down.
Layer half the soaked rice on top, then the drumsticks, then the rest of the rice.
Stir the saffron liquid into the tomato sauce and spoon it over the rice.
Cover the pot, bring to a boil over high heat, then lower the heat and cook for 18 minutes.
Turn off the heat and leave covered for about 10 minutes.
Invert the pot onto a serving platter and serve right away.

Chicken, Rice and Potato Casserole Draft

What you need

How I make it