Jamie Oliver

All-in-one rice & chicken

Lightly spiced with cumin & coriander

All-in-one rice & chicken

Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    267
    13%
  • Fat
    7.9g
    11%
  • Saturates
    1.8g
    9%
  • Protein
    21g
    42%
  • Carbs
    30.3g
    12%
  • Sugars
    18.9g
    21%
  • Salt
    0.2g
    3%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • olive oil
  • 2 free-range chicken legs
  • 2 free-range chicken thighs
  • 1 onion
  • 1 clove of garlic
  • 2 teaspoons ground coriander
  • 1 heaped teaspoon ground cumin
  • 250 g long-grain rice
  • 150 g Medjool dates
  • 1 tablespoon runny honey
  • a few sprigs of fresh coriander
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Method

  1. Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
  2. Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
  3. Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
  4. Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.
  5. Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.

Tip

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Nutrition per serving
  • Calories
    267
    13%
  • Fat
    7.9g
    11%
  • Saturates
    1.8g
    9%
  • Protein
    21g
    42%
  • Carbs
    30.3g
    12%
  • Sugars
    18.9g
    21%
  • Salt
    0.2g
    3%
  • Fibre
    1.5g
    -

Of an adult's reference intake