Baked Chicken with Apricot, Cardamom and Lime Glaze over Golden Leek Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   2. In a bowl, mix the apricot preserves, lime zest, 30 ml (2 tbsp) lime juice, garlic, ground cardamom, sweet paprika, ground cumin, 15 ml (1 tbsp) olive oil, 1 teaspoon salt, and black pepper.

3. 3

   3. Add the chicken thighs to the bowl and coat them well with the glaze. Arrange them in the baking dish in a single layer and let them stand for 10 minutes while you prepare the rice.

4. 4

   4. Heat the remaining olive oil with the butter in a medium saucepan over medium heat. Add the leek and cook for 4 to 5 minutes, stirring, until tender and fragrant.

5. 5

   5. Stir in the basmati rice and ground turmeric. Cook for 1 minute, stirring, to lightly toast the rice and evenly distribute the turmeric.

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   6. Pour in the hot chicken broth, add the remaining salt, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes, or until the liquid is absorbed.

7. 7

   7. While the rice cooks, bake the chicken for 18 minutes at 220 °C / 425 °F. Remove the dish, spoon the pan juices over each piece, and bake for 7 to 10 minutes more, until the chicken is fully cooked and the glaze looks glossy and lightly caramelized.

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   8. Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fluff it with a fork and mix in the fresh parsley and chopped fresh mint.

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   9. Serve a bed of golden leek rice on each plate and top with the glazed chicken. Spoon over any juices from the baking dish to capture all the apricot, lime, and spice flavor.