Chicken & Spinach Upside-Down Cake

Name: Chicken & Spinach Upside-Down Cake
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: Serves 4
Ingredients: 75 g/2½ oz/5 tbsp unsalted butter, diced, plus extra for greasing; 500 g/1 lb 2 oz spinach leaves, washed, drained and finely chopped; Undressed Herb Salad, to serve; 3 garlic cloves, crushed; 2 tbsp sumac; 1 recipe quantity Parboiled Rice; 3 tbsp Saffron Liquid; 250 ml/9 fl oz/generous 1 cup Greek yogurt, plus extra to serve; 1 tbsp sea salt, plus extra for seasoning; zest of 1 lemon; 1 large onion, grated; 500 g/1 lb 2 oz skinless, boneless chicken thighs cut into 2cm/¾in cubes; 2 egg yolks; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Here I have married the classical chicken tahcheen with the spinach version. Tahcheen (arranged at the bottom of the pot) is best cooked in a wide, shallow baking dish and is suitable for making in advance. Once turned out onto a serving dish, it makes for a wonderful centrepiece.

Ingredients

250 ml/9 fl oz/generous 1 cup Greek yogurt, plus extra to serve
2

Main course
Gluten-free

Method

Put the yogurt and egg yolks in a mixing bowl and beat until well incorporated. Add the chicken, advieh, onion, lemon zest, sumac, garlic, saffron liquid and salt, then season with pepper. Mix well, then cover and leave to marinate in the refrigerator for at least 4 hours. At the end of the marinating time, remove the chicken from the refrigerator and bring to room tempe