MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brown Texmati Rice w/Garlic Chicken
 Categories: Poultry, Rice, Vegetables, Herbs
      Yield: 6 Servings

      3 c  Chicken stock
  1 1/2 c  Brown Texmati rice *
    1/2 c  Roasted garlic
    1/4 c  Olive oil
      2 ts Lemon juice
      4 lb Whole chicken; cut up, bone
           - in, skin on *
      1 sm Bunch fresh thyme; washed,
           - dried
           Salt & fresh ground pepper

  Set the oven @ 375°F/190°C.

  Pour the chicken stock into a medium-sized sauce pot,
  season it with salt and bring it to a boil. Add the
  rice, cover and cook for about 15 minutes. It won't be
  quite done, and some of the stock will not have been
  absorbed -- it will finish cooking later in the oven.

  While the rice is cooking, use a fork to combine 1/4 cup
  of the roasted garlic with the olive oil and lemon juice
  in a small bowl. Season to taste with salt and pepper.
  Loosen the skin of each piece of chicken and evenly
  distribute the garlic mixture beneath it. Then, season
  all of the pieces with salt and pepper. Set aside.

  After the rice has cooked for 15 minutes, pour it, along
  with the stock into a 12" round, or 9x13x2" baking
  dish, and let it cool a bit more, until it's room
  temperature. Then add the chicken pieces to the baking
  dish. Add sprigs of thyme all over the dish - in the
  chicken skin, in the rice, and on top. Drizzle with a
  bit of olive oil, cover with foil, and bake just until
  the chicken is cooked through, about 45 minutes.

  Remove the foil cover after the first 30 minutes of the
  cooking time - this way it will nicely brown during the
  last 15 minutes. The rice and chicken should be done at
  the same time - if the rice needs a bit more time,
  remove the chicken, re-cover the rice, and cook until
  it's done. Season the rice generously with salt and
  pepper.

  While the chicken is in the oven, add the remaining
  roasted garlic to a small sauté pan with a bit of olive
  oil, over medium-high heat. Sauté to brown the garlic,
  about 1 minute. (If possible, use a head of roasted
  garlic that's still intact and remove the individual
  cloves with a paring knife to keep them whole.)

  * NOTES: Original called for Basmati rice but Texmati
  was what I had on hand. I used 59¢/lb leg quarters
  that I separated into drummer and thigh. Thyme came
  from Food Fantasies fresh herbs selection since my
  raised bed garden is not quite ready yet.

  Author: Valentina K. Wein

  RECIPE FROM: https://cookingontheweekends.com

  Uncle Dirty Dave's Kitchen

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