Gluten-Free Upside-Down Chicken Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken, roasted cauliflower, and spiced rice, all baked together for a comforting one-dish meal.

Ingredients

• 500 g Chicken Thigh Boneless
• 200 g Cauliflower Florets
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Lemon
• 125 g Mooz Butter Garlic & Herbes
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Tata Salt Lite (15% Less Sodium)

Instructions

1. 1. Preheat your oven to 200°C (400°F). Cut the cauliflower into florets, wash them thoroughly, and set aside.
2. 2. In a large pot, boil 500 g of chicken thighs in water with 1/4 tsp nutmeg powder, 1/4 tsp nutmeg, and a small wedge of lemon for about 20 minutes, or until the chicken is fully cooked. Remove the chicken and reserve the broth.
3. 3. Rinse 1 cup of basmati rice under cold water until the water runs clear, then soak it in water for 10 minutes. Drain and set aside.
4. 4. In the bottom of a large casserole dish, drizzle 2 tbsp olive oil and sprinkle 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp regular salt. Arrange the cooked chicken pieces on top, followed by the cauliflower florets, and then the soaked rice.
5. 5. Pour the reserved chicken broth over the ingredients in the casserole dish, adding additional water if necessary to ensure the rice is fully submerged. Dot the top with 2 tbsp butter.
6. 6. Bake in the preheated oven at 200°C (400°F) for 10 minutes, then reduce the heat to 180°C (350°F) and continue baking for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
7. 7. Remove from the oven, let it rest for 5 minutes, and then invert the casserole onto a serving platter to reveal the layered dish. Serve warm.