One Pot Persian Chicken And Wild Rice
Keep things simple with this One Pot Wild Rice Chicken and veggies. A comforting one-pot wonder that's also genuinely good for you. This is a perfect and easy meal to cook during those cold nights!
INGREDIENTS
2 cloves garlic, finely chopped
2 cinnamon quills
10 cardamom pods
2 tsp cumin seeds
1 tsp allspice
180g organic wild rice (soaked overnight)
180g organic brown basmati rice
600mL water
3 tbs chicken bone broth powder
1/2 tsp salt
Juice of 1 orange
80g organic dried figs, sliced
80g organic cranberries
1kg chicken thighs, bone in, skin on
50g pistachios, roughly chopped
Handful dill, roughly chopped
Arils from ½ pomegranate
Almond Dip (see our almond dip recipe)
TIME
PREP RICE THE DAY BEFORE, COOKING TIME 55 MINUTES Minutes
SERVES
4-6
DIFFICULTY
METHOD
On the day before, place the wild rice in a pot and cover it with cold water. Put the lid on and place in the fridge overnight.
1On the day of serving, heat half of the olive oil in a large flameproof, heavy-based baking dish over medium heat. Briefly brown all sides of the chicken then remove and set aside on a plate. Heat the remaining oil and cook the onion and garlic until softened. Add the spices and cook for a further minute.
Add in the rice, water, chicken bone broth powder, salt, orange juice, figs and cranberries. Place the chicken, skin side up and cover with a lid.
3Place in the oven and bake for 1 hour. Remove the lid and cook for a further 30 minutes or until rice is tender, the liquid is absorbed and chicken is turning crispy and golden brown. Remove from oven and allow to rest for 10 minutes.
4To serve, sprinkle with the pistachios, dill and pomegranate as well as dollops of the almond dip or yoghurt, if you prefer.
5Dinner
WHERE TO
FROM HERE?
