Roasted Chicken with rice

We mix the marinade ingredients together (2 tablespoons yogurt, 1 tablespoon vinegar, juice of half a lemon, 1/4 cup vegetable oil, 2 cloves garlic minced, 1 teaspoon paprika, 1 tablespoon mixed spices of your choice, 1 teaspoon salt or more depending on the amount of chicken, fresh black pepper).

We add the chicken pieces to the marinade and let it stand in the fridge overnight or at least 2 hours before cooking

We roast the chicken in a preheated oven. Place the chicken pieces on the wire rack of a roasting pan and add water to the pan.

Cover with parchment paper and then aluminum foil for 45-60 minutes, then uncover and continue roasting until golden and crispy.

We rinse the rice well and soak it for half an hour (2 cups basmati rice, washed and soaked for 30-45 minutes).

In a medium pan, we add the ghee and oil, then sauté the onions until translucent.

We add the frozen vegetables and stir for a few minutes, then add all the spices listed above (1 tablespoon seven-spice mix, 1 tablespoon curry powder, 1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder, 1/4 teaspoon cinnamon powder, 1 teaspoon turmeric, 2 teaspoons salt, black pepper).

We add the stock, bring it to a boil, then simmer for 10 minutes.

We add the stock, bring it to a boil, then simmer for 10 minutes.

Serve the rice topped with chicken and toasted nuts