Jamie Magazine
By Laura Fyfe
Recipe From
Jamie Magazine
By Laura Fyfe
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
A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy.
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