Hähnchen-Gyros-Pfanne mit Tzatziki, Hummus, Reis und geröstetem Blumenkohl

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Serves 3

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Ingredients

• 1.2 kg whole chicken (Hähnchen)
• 18 g gyros seasoning (Gyrosgewürz)
• 60 ml olive oil (Olivenöl)
• 180 g basmati rice (Basmatireis)
• 1 red bell pepper (rote Paprika)
• 1 yellow bell pepper (gelbe Paprika)
• 1 red onion (small; rote Zwiebel)
• 3 garlic cloves (smashed; Knoblauchzehen)
• 380 ml vegetable broth (hot; Gemüsebrühe)
• 3 g salt (Salz)
• 400 g cauliflower (Blumenkohl)
• 3 g paprika
• 1 g cumin (Kreuzkümmel)
• 0.5 cucumber (Gurke)
• 300 g Greek yogurt (griechischer Joghurt)
• 5 g dill (fresh, chopped)
• black pepper (schwarzer Pfeffer)
• 200 g hummus (plain)
• pepperoncini (Peperoni, mild jar)

Steps

1. Preheat the oven to 200 °C (Ober-/Unterhitze).
2. Spatchcock the whole chicken (1.2 kg): with kitchen shears, cut along both sides of the backbone and remove it, then flip the bird and press firmly on the breastbone to flatten it. Pat dry. Rub all over with gyros seasoning (18 g) and olive oil (15 ml).
3. Rinse basmati rice (180 g) in a sieve until the water runs mostly clear. Slice red bell pepper (1), yellow bell pepper (1), and red onion (1). In a large casserole dish, about 25 x 35 cm, stir together the rice, peppers, onion, garlic cloves (2), olive oil (15 ml), vegetable broth (380 ml) and a pinch of salt. Spread level.
4. Lay the chicken skin-side up on top of the rice. Cover the whole dish tightly with foil and bake for ⏲ 30 minutes.
5. While it bakes, cut cauliflower (400 g) into bite-sized florets. Toss in a bowl with olive oil (15 ml), paprika (3 g), cumin (1 g), and a pinch of salt.
6. Take the dish out, remove the foil, and check the rice: if it looks dry, drizzle in 50 ml hot broth around the edges. Scatter the cauliflower around the chicken. Raise the oven to 220 °C and bake uncovered ⏲ 25–30 minutes until the skin is deep golden and a meat thermometer in the thickest part of the thigh reads 74°C.
7. Rest the chicken in the dish ⏲ 10 minutes. Fluff the rice with a fork.
8. While the chicken rests, make the tzatziki. Grate cucumber (0.5) on the large holes of a box grater. Squeeze out the excess water with your hands over the sink — critical; skipping this makes the tzatziki watery. Transfer to a bowl. Grate garlic cloves (1) on a microplane (or press). Stir in Greek yogurt (300 g), olive oil (15 ml), dill (5 g), salt (3 g), and black pepper. Taste and adjust. Refrigerate until serving.
9. Carve the chicken (legs, wings, breast slices). Serve each person: rice with peppers from the dish, a few chicken pieces, roasted cauliflower, a dollop of tzatziki, a dollop of hummus (200 g), and a few pepperoncini on the side (adults). For Cozy: plain rice, the unrubbed drumstick, some cauliflower florets, tzatziki and hummus on the side as dips. Skip pepperoncini or offer one on the side to try.