When you develop a recipe, you’re never quite sure how it will turn out. Sometimes you know from the get-go that it will be a winner, but here, I really didn’t know what the results would be. All I can say is that it turned out to be a fabulous meal-in-one that was bursting with flavor, texture, and amazing taste in every single bite. It should yield at least six servings, but four of us polished it off in a jiffy. And we even ate it cold!! So maybe double it to be on the safe side!

Directions

Prepare the Pastrami Chicken and Rice

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- x 13-inch (23- x 33-centimeter) baking pan with Gefen Parchment Paper.

2. Place sweet potatoes on the bottom of the pan. Sprinkle rice all over. Add pastrami pieces and then the chicken pieces. Spread onion over all. Do not mix. Drizzle the diluted apricot jam over all.

3. Combine the water, olive oil, salt and pepper, vinegar, onion soup mix, and slightly defrosted herbs in a small bowl. Mix well. Pour evenly over the entire pan.

4. Cover the pan with parchment paper and then tightly with aluminum foil. Bake for one and a half hours. Remove from oven and let sit at least five minutes before serving.