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

• - Thomas Ridley Fresh British Chicken Thighs
• 1 Pc Cauliflower 1 Pc 500g To 700g
• 250G Tilda Microwave Pilau Basmati Rice 250g
• - Filippo Berio Garlic Flavoured Olive Oil
• 350G Natoora Large New Season Unwaxed Lemons
• 125G Daylesford Organic Brandy Butter
• 100 G Trs Ground Cumin Jeera Powder
• - Schwartz Garlic Salt
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Bart Allspice Ground 40g
• 50G Top-Op Nutmeg Powder 50g
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g

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 1/2 tsp allspice, 1/4 tsp nutmeg, 1/2 tsp cinnamon, 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 salt, 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.