Our One-Pot Chicken Rice is a classic reimagined. Served with a special yoghurt dressing and caramelised lemon, the dish boasts a modern twist. It also comes together in under an hour, making it an effortless weeknight dinner.
Main INGREDIENTS
- Dairy
- Rice & Grains
Ingredients
Method
Ingredients
- 3 free-range chicken drumsticks
- 3 free-range chicken thighs
- 3 shallots, skin removed and quartered
- 6 garlic cloves
- Salt
- Pepper
- Olive oil
Rice
- 500g cherry tomatoes
- 300g green olives, pitted
- 1 tsp fennel seeds
- 1 tsp cracked black pepper
- 1 cinnamon stick
- 200g basmati rice
- 600ml chicken stock, hot
- 2 lemons
- Olive oil
- Salt
- 10g mint
- 10g parsley
Yoghurt dressing
- 250g full cream yoghurt
- 1 garlic clove, minced
- ½ lemon, juiced
To serve
- 2 lemons, halved
- Chilli flakes
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Method
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1Preheat your oven to 200°C.
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2Put a Le Creuset Essential Non-Stick Ceramic Shallow Casserole on medium heat with 1 tablespoon of olive oil.
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3Season the chicken with salt and pepper and place side down into the Casserole. Sear on both sides until golden brown. Remove the chicken and set aside, leaving the oil in the Casserole.
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4Add the quartered shallots to the same Casserole and lightly caramelise. Then add the tomatoes. Once they start to blister, add the garlic cloves, spices and olives. Stir all the contents of the Casserole until the spices become fragrant.
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5In the same Casserole, add the basmati rice, followed by the chicken stock. Nestle the chicken in the rice and place it in the oven. Bake in the preheated oven for 35 minutes.
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6While the dish is cooking, caramelise the lemon halves in a pan and set aside for serving. Then, make the garlic yoghurt by mixing the full cream yoghurt, minced garlic clove and lemon juice. Season to taste.
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7Remove from the oven and sprinkle with the chilli flakes. Serve with the caramelised lemons and garlic yoghurt.
