All-in-one rice & chicken

All-in-one rice & chicken

Lightly spiced with cumin & coriander

All-in-one rice & chicken

45 mins

Super easy

serves 4

nutrition per serving

266.5

Calories


7.9g

Fat


1.8g

Saturates


18.9g

Sugars


0.2g

Salt


21g

Protein


30.3g

Carbs


1.5g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

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

250g long-grain rice

150g Medjool dates

1 tablespoon runny honey

a few sprigs of fresh coriander

Method

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

  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.

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