Published : February 24, 2017
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
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