Feed Zone Table: Red Chicken and Biriyani Recipe

Feed Zone Table is the latest cookbook in the best-selling Feed Zone series developed and written by chefs Biju Thomas and Allen Lim. It’s full of nutritious and diverse family-style meals that will appeal to athletes as well as their close friends and family. Endurance athletes often find themselves training in isolation. By eating with others, they can nourish their bodies and their souls with good food and good company.

Feed Zone Table is full of high-quality photographs and flavorful recipes inspired by global culinary styles. Inside you’ll find a delectable lineup of drinks, starters, main courses, side dishes, salads, soups, fresh sauces, and desserts. One of my personal favorites is this recipe for Red Chicken with Baked Biriyani.

red chicken with Biriyani runners

Colorful, flavorful, and delicious!

Red Chicken with Baked Biriyani
Serves 8
A fragrant and colorful chicken dish with traditional Indian flavors.
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  1. 8 chicken drumsticks (or thighs)
  2. 1 cup plain whole-milk yogurt
  3. 1 small red beet, peeled and diced
  4. 1 teaspoon minced fresh ginger
  5. 1 teaspoon minced garlic
  6. ½ teaspoon cayenne
  7. 1 tablespoon Madras curry powder
  8. 1 tablespoon sweet paprika
  9. 1½ teaspoons coarse salt
  10. juice from 1 lemon
  11. salt and pepper to taste
  13. 1 red onion cut sliced thin and sautéed until translucent
  14. 3 cups uncooked basmati rice
  15. 2 cups water
  16. 1 cup frozen mixed peas and carrots
  17. ½ cup raisins
  18. 2 tablespoons chopped cashews or peanuts
  19. 2 jalapeños, sliced into thin strips (remove seeds for a milder flavor)
  20. 4 bay leaves
  21. 1 teaspoon ground cinnamon
  22. 1 tablespoon Madras curry powder
  23. 1 teaspoon coarse salt
  1. Prep the chicken by trimming off the excess fat. Remove the nubby ends of the drumsticks with a sharp knife—with a firm whack the ends will pop right off, making it easy to remove the skin and giving the dish a more finished look. Place the drumsticks in a baking dish and set aside.
  2. In a blender or food processor combine the yogurt, beet, ginger, garlic, spices, salt, and purée. The yogurt mixture will be a bright red color.
  3. Thoroughly coat the chicken with the yogurt mixture. Chill for at least 30 minutes or overnight to let the meat soak up the flavor.
  4. Heat the oven to 350 degrees.
  5. To make the biriyani, rinse the rice in a strainer until the water runs clear. Place the rice directly into a large baking dish (approximately 9 × 13–inch). Add the remaining biriyani ingredients and gently stir until the spices are evenly distributed. Cover with foil and place on the middle rack of the oven. Starting the chicken separately in the oven maintains their distinct colors and flavors.
  6. After the rice has cooked for 15 minutes, cover the chicken with foil and bake for approximately 45 minutes.
  7. Remove the chicken and the biriyani from the oven. Pour off the excess marinade from the chicken and reserve for serving, if desired. Fluff the biriyani with a wooden spoon and lay the drumsticks on top. Return to the oven to bake uncovered for another 20 minutes, or until rice is fully cooked. Finish with lemon juice and sprinkle with salt and pepper to taste.
  1. Changes made to the original recipe: The addition of red onion and the suggestion for chicken thighs as an alternative to drumsticks.
Adapted from Feed Zone Table, B. Thomas & A. Lim
Adapted from Feed Zone Table, B. Thomas & A. Lim
SALTMARSH RUNNING https://saltmarshrunning.com/

This book was sent by Velopress for my review.

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