The Guardian Feast Supplement, December 29, 2018

  • Tah chin with chicken and spinach

    Tah chin with chicken and spinach (page 3)

    from The Guardian Feast Supplement, December 29, 2018 The Guardian Feast Supplement, December 29, 2018 by Yotam Ottolenghi

    • Categories: Rice dishes; Main course; Entertaining & parties; Winter; Iranian
    • Ingredients: onions; garlic; fresh ginger; ground cumin; cardamom pods; ground cinnamon; chicken thighs; chicken stock; dried barberries; baby spinach; parsley; coriander leaves; basmati rice; eggs; Greek yoghurt; saffron threads; pistachio nuts
    • Accompaniments: Courgette and walnut yoghurt; Cucumber salad with sumac, onion and radishes
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  • Tah chin with chicken and spinach

    • Foodycat on March 14, 2022

      I adapted the recipe heavily - used 300g rice, and used 400g leftover roast chicken and jellied juices and just stirred those through the spinach and onion mixture instead of stewing raw chicken and reducing the broth. And I forgot that I was planning to make this to use up a bag of barberries and used the barberries in something else, so I added a spoonful of sumac for tang. But even with those adaptations it was really delicious!

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  • Published Dec 29 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.