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!
One Pot Persian Chicken And Wild Rice
Ingredients
- 3 tbs olive oil
- 1 brown onion, finely chopped
- 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 1/2 pomegranate
- Almond Dip (see our almond dip recipe)
Methods
- 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.
- On 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.
- Place 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.
- To serve, sprinkle with the pistachios, dill and pomegranate as well as dollops of the almond dip or yoghurt, if you prefer.
