Chicken in a flash
ONE-POT CHICKEN-AND-RICE CASSEROLE
This tasty one-pot dish is made with chicken breasts with the skin on.
SERVES 4-6 PREPARATION: 15 MIN COOKING: 20-30 MIN
4 chicken breasts, skin on and deboned, cut into large chunks
salt and freshly ground pepper (or Sichuan pepper)
5 cardamom seeds, shelled
10ml (2t) whole cumin seeds
3 cinnamon sticks
olive oil
2 onions, sliced into rings
250g basmati rice
80ml ( c) raisins
750ml (3c) chicken stock
10g each fresh parsley and coriander, chopped
handful toasted hazelnuts, chopped
TO SERVE
125ml (½c) full-cream plain yoghurt
30ml (2T) olive oil
1 Season the chicken with salt and pepper. Place in a large bowl and add the spices and a generous splash of olive oil. Mix thoroughly.
Heat 30ml (2T) oil in a saucepan or pot and fry the onions slowly until caramelised. Remove from the saucepan.
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