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4 Serves
113 Mins
Season the chicken pieces thoroughly with salt, black pepper, and chicken seasoning.
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VenezuelanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
539 mg / 1,250 mgPotassium
886 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
197 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.
Transfer the chicken to a roasting pan and bake in a preheated oven at 190°C until fully cooked through.
While the chicken bakes, parboil the basmati rice in a large pot of salted water until al dente, then drain.
In a separate saucepan, simmer the sour cherries with a small amount of sugar until they soften into a syrup.
Layer the parboiled rice and cherry mixture in a Dutch oven, then cover and cook over low heat to steam and form a crust.
Allow the chicken to rest for five minutes before serving alongside the cherry rice.
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Persian
Mexican