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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!