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Tackling childhood obesity
All-in-one rice & chicken
Lightly spiced with cumin & coriander
Tap For Method
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
Tap For Ingredients
Method
- Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
- Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
- Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
- 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.
- Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.
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