Description (Some HTML is OK)
Perfect mid week supper ... cook everything in one pot!
Make extra for leftovers ...
Ingredients
Makes 4 servings
- 100g pine nuts
- 2tbs olive oil
- 2 red onions, cut into thin wedges
- 1tsp tumeric
- 8 boneless, skinless chicken thighs
- 350g long grain brown rice
- 100g sultanas (optional)
- 850ml chicken stock
- handful of fresh coriander to serve
- squeeze of lemon to serve (optional)
Preparation
1. Heat oven to 180C.
2. On the hob, toast the pine nuts in a dry flameproof dish, then remove and set aside.
3. Heat the oil in a casserole and soften the onion with tumeric for 3 mins. Add the chicken thighs, then cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid, then bake in the oven for 30mins, checking halfway and adding more stock if it looks a little dry.
4. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.
Comments
Looks like my kind of recipe - not too complicated and all in one pot!
So we tried this last night. And it was lovely. But it took a LOT longer to cook than 30 mins. We were starving.
maybe you have a really good quality dense brown rice that takes longer? otherwsie ... make sure your stock is hot before adding to the casserole ...
Yes I think BOTH of those caused the problem. The rice says on the pack to boil for 35 mins. And we were in a bit of a hurry when we put it in the oven.
Update: pre-cooked the rice for 10 mins this time and it was perfect after 30 mins in the oven. Very tasty.
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