All-in-one rice & chicken

Name: All-in-one rice & chicken
Total time: 45 min
Yield: 4
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

Lightly spiced with cumin & coriander

“A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy. ”

Serves 4

Cooks In45 minutes

DifficultySuper easy

Jamie Magazine Family one-pan recipes Healthy meals Lunch & dinner recipes Mains One-pan recipes

Nutrition per serving

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

Of an adult's reference intake

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

By Laura Fyfe

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.