One Pot Chicken and Rice Casserole

Simple and quick, and only one dish to wash!

Serves 4

  Image: Martin Davidson

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.

Recipe by Jo Beer, www.revitalise.com.au

You may like...
Toasted Seed + Nut Mix	Barbequed Asparagus, Rocket + Pine Nut Salad	Lemon + Rosemary Lamb Kebabs	Vegetable + Nut Roast

Home