Stuffed Potato And Baked Chicken Rice & Spices by Chef Mehboob

Ingredients for Baked Chicken Rice & Spices:

• Chicken Stock 4 cup
• Rice 2 cup
• Onion 1
• Chicken Thigh 10
• Salt As Taste
• Cinnamon 1/2 tsp
• Chilli Powder 1/2 tsp
• Turmeric Powder 1-1/2 tsp
• Crushed Cumin 1-1/2 tsp
• Curry Powder 1-1/2 tsp
• Garlic 1-1/2 tbsp
• Oil 3 tbsp

Method:

1. Heat oven on 375 degrees F.
2. Marinate chicken with all ingredients in half quantity except garlic and keep in refrigerator for 1 to 2 hours.
3. Heat oil in one pan, fry chicken until brown on both sides, do low flame and take out chicken in plate.
4. Roast onion in this pan for 2 minutes. Add garlic & all ingredients, roast it more for 2 minutes and take out in plate.
5. Brush baking sheet with oil and spread rice. Add chicken, spices & chicken stock and cover it with foil cover.
6. Keep it in per-heated oven for 20 to 25 minutes and serve it.

Ingredients for Stuffed Potato:

• Capsicum 1
• Cauliflower 2
• Tomato 4
• Potato 8
• Salt As Taste
• Water 2/3 cup
• Ghee 1/4 cup
• Coriander 1 tsp
• Green Peas 1 tbsp
• Onion 1 tbsp
• Garlic 1 tbsp

Method:

1. Cut one big slice of potatoes on top and take out pulp from inside with scoop.
2. Add cauliflower, capsicum, peas, onion, green chilli, garlic, salt & water in one pan and boil it. Cook again until it water becomes dry.
3. Now fill mixture on all potatoes, close with cut slice and insert toothpick.
4. Heat oil in one karahi pan, cook tomato with little salt for approx 2 minutes.
5. Put all potatoes on tomato mixture, cover with aluminum foil and steam it.
6. Now cook on low flame for approx 10 minutes.
7. Garnish with coriander.
8. Serve with chapati or paratha.