Christmas
Tahchin (Crispy Saffron Rice Casserole Stuffed With Chicken)
Popular on Food52
13 Reviews
Sarah
January 19, 2021
Was a bit ambitious for a school night dinner but the chicken was amazing and popped out picture perfect. I need someone with more experience making/seasoning the rice to give me pointers as I’ve never done this method before it needed some more flavor - I blame myself!
Rachel N.
December 29, 2020
My friend made this for me, and I had to make it again on my own the very next week. It is SO good and worth the time and effort to make it.
David
December 13, 2020
What would be a good vegetable accompaniment to this glorious-sounding dish?
Polly T.
December 10, 2020
Oh my goodness this was amazing. I made it with Quorn pieces but think I’ll use jackfruit next time. Such a great recipe thank you!
Merry
November 26, 2020
Wow, just wow! This was amazing (and we have enough leftovers to feed the world) and it came out of the pan perfectly. Sorry we can't share the video of flipping it over and our surprise when it looked so good. Wonderful Thanksgiving dinner, thank you.
Kathleen
November 26, 2020
I was making this for Thanksgiving and had a bit of a catastrophe. When I took the glass casserole dish out of the oven after preheating it, it exploded. I spent an hour cleaning and have to throw away all of the food that was potentially contaminated with glass.
Apparently pyrex recommends against preheating without anything in the dish. Just thought others may want to consider that before attempting. It smelled good at least. But it's all in the garbage now. 2020 Thanksgiving, #1.
Apparently pyrex recommends against preheating without anything in the dish. Just thought others may want to consider that before attempting. It smelled good at least. But it's all in the garbage now. 2020 Thanksgiving, #1.
lazysusankitchen
November 23, 2020
This was delicious! Like MrsFalcon, I wasn’t sure about this method of dry sautéing the onions, but it worked fine. I browned the chicken thighs on the stovetop as instructed but then put the whole pan into the 400 oven to finish cooking the chicken without burning the onions. Will definitely make again.
Darian
November 21, 2020
My family loved this! I cut the thighs into bite-sized pieces before marinating, so was able to skip the shredding step entirely. Otherwise, I followed the recipe to the letter and was thrilled with the result.
MMH
November 19, 2020
We really liked this. I cut the cooking time in half for the chicken on the stove top and it was very moist. I tripled the cumin in the marinade and would do that again for sure.
cmparnell
November 17, 2020
Made according to instructions, including the saffron. Delicate flavor, lovely crust. Tempted to amp up the cumin and turmeric next time and to prepare the chicken and onions in the pressure cooker for easier shredding, quicker prep. Lovely with an herb salad dressed in lemon and olive oil.
Brooke K.
November 17, 2020
Really good. I used Chicken Breast instead and a touch more olive oil to ensure it remained moist. Loved the onions and wished there were more as they added so much to the flavor. I had used all my saffron on paella so I substituted dulce and picante paprika with the hot water instead and the flavor was great. I would maybe add more next time. Will definitely make again and love the suggestion of a bitter salad with as it would be perfect.
TinaI
November 17, 2020
Sounds amazing ! Can’t wait to try it, I made the tahdig recipe that was on food 52 earlier, I’m betting this dish will be even better!
MrsFalcon
November 17, 2020
This was amazing! I didn't have saffron, so I substituted a bit of paprika, a bit of cardamom, and a bit of turmeric. I was super-doubtful on the onion instructions but followed them and they worked really well! I will make this again.
See what other Food52ers are saying.