Smoky Black Garlic Chicken & Black Rice Tray Bake

Smoky Black Garlic Chicken & Black Rice Tray Bake
Bulbs of fresh garlic that have been cooked (and cured) at very low temperature for up to a month are called ‘black garlic’. These soft, deep black cloves have no resemblance in flavour to raw garlic, but taste like a mixture of balsamic vinegar, miso and molasses. It's a flavour that pairs beautifully with chicken and porcini mushroom in this super easy to make tray bake dish.

Serves 4



5 bulbs black garlic, cloves removed

1 tsp smoked paprika

1 tbsp blackstrap molasses

2 tbsp balsamic vinegar

1 x 1.5kg chicken

10g dried porcini mushrooms

3 dried ancho chilli

2 tbsp extra virgin olive oil

1 red onion, finely chopped

1 cup black rice, rinsed

2 cups hot chicken stock

400g can black beans, rinsed and drained



  1. Preheat oven to 200°C (180°C fan forced). Place the black garlic, paprika, molasses and vinegar in a small food processor and process until smooth. Place the chicken in a bowl. Rub the garlic marinade over the chicken and set aside to marinate for 1 hour.
  2. Place the mushrooms and dried chilli in a small bowl. Pour over ½ cup boiling water and set aside. Heat oil in a large frying pan over medium heat. Add the onion and cook for 6 minutes, or until softened.
  3. Transfer the onion, mushrooms, chilli (and their soaking liquid) to a large baking dish. Add the rice and stir to coat. Pour over stock and place the chicken on top. Tightly cover with foil, place in the oven and cook for 1 hour.
  4. Remove the foil, add the black beans and stir to combine. Increase oven to 220°C (200°C fan forced), return to the oven and cook for a further 20 minutes or until the chicken is cooked through.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login