One Pot Chicken and Rice Casserole

Published : February 24, 2017

Simple and quick, and only one dish to wash!

INGREDIENTS

8 chicken drumsticks or thighs
1 x 400g tin borlotti or kidney beans, drained
175g brown rice
1 tsp cumin seeds
1 tsp coriander seeds
Rind and juice of 1 lemon
2 red capsicum, finely sliced
2 red onions, finely sliced
2 tbsp olive oil
1 large handful chopped coriander
2 cloves garlic, crushed
250ml chicken stock
200ml white wine
100g of pitted olives or capers (or both)
Freshly ground pepper

METHOD

Pre-heat oven to 180°C
Put cumin seeds and coriander into a small saucepan and place over direct heat. Shake the pan around for about 2 minutes until the seed are slightly browner.
Remove from heat, place in a pestle and mortar and grind.
Heat 1 tbsp oil in the base of a flameproof casserole dish and brown the chicken on all sides.
Remove the chicken pieces and place on a plate
Add another tbsp oil to the casserole dish and heat. Add onions, garlic and capsicum and stir well until they are browning.
Add the crushed spices, kidney beans and rice and give it a good stir.
In a bowl, combine the stock, wine and lemon zest and juice. Pour over the casserole and stir well.
Add the olives and capers, place the chicken on the top, cover and place in the oven for about 45 minutes.
Scatter with chopped coriander and serve.