Baked Chicken and Vegetables with Curry Rice

Ingredients

• chicken, cut into pieces
• salt
• dried thyme or oregano
• olive oil
• vegetables as desired, e.g., carrots and potatoes
• rosemary
• For marinating the chicken:
• 1 tbsp garlic powder
• 1 tbsp Chinese spice (five-spice)
• 1 tsp salt or to taste
• 2 tbsp tomato paste
• 1 tsp paprika
• 1/2 tbsp dried coriander
• 2 tbsp mustard
• juice of one lemon or 1/2 coffee-cup vinegar
• 1/4 cup oil
• Rice:
• 2 cups basmati rice
• 1 tbsp mild curry powder
• 1/2 tbsp turmeric
• a dash of oil
• water as needed — usually 1 cup basmati needs 2 cups water
• Soak the rice for about half an hour.
• For more tasty chicken recipes see: Chicken with potatoes in the oven

Method

1. Mix the chicken marinade ingredients well, add them over the washed and well-drained chicken, and mix.
2. Leave the chicken to marinate for at least one hour, then place it in the tray and arrange the chopped vegetables beside it after seasoning them with salt, a drizzle of oil, oregano, and rosemary.
3. Pour a coffee-cup of water over the tray, then cover it with aluminum foil and put it into the oven at 200°C.
4. When the chicken is cooked, remove the Santita or aluminum foil and brown the chicken and vegetables from the top.
5. You can serve coleslaw (cabbage and mayonnaise salad) alongside the baked chicken and vegetables with curry rice.
6. Soak the rice for about half an hour.
7. Then wash the rice well, drain it, and put the rice in a pot on the heat with turmeric, curry, salt, water, and oil; stir gently.
8. When the water boils and reaches the level of the rice, reduce the heat, cover the pot, and leave it for 20 minutes.
   Timers: 20 min