Aromatic spices and juices from the chicken combine to make this a wonderfully hearty and super delicious one-pan meal.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
4 skin on, bone in chicken thighs
4 chicken drumsticks
sea salt and ground pepper
2 brown onions, thickly sliced
3 cloves garlic, crushed
1 teaspoon sea salt
2 teaspoons each ground cinnamon and ground allspice
¼ teaspoon chilli flakes
1½ cups long grain rice, rinsed and drained (I used basmati)
½ cup pine nuts or chopped roasted almonds
½ cup barberries or currants
3 cups chicken stock
To serve
small handful parsley, chopped
lemon wedges
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil in a large (35cm) ovenproof sauté pan. Season the chicken with salt and pepper and brown on both sides. Transfer to a plate. Don’t wash the pan.
Add the onions, garlic and salt to the pan. Cover and cook for 10 minutes, stirring occasionally. Add the spices and cook for 1 minute then stir in all the remaining ingredients. Nestle the chicken, skin-side up, into the rice but not covering the skin. Bake, uncovered, for about 40 minutes, or until the chicken is fully cooked through and the rice is tender.
To serve: Fluff up the rice with a fork and scatter over the parsley. Serve with the lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.