Jamie Magazine
By Laura Fyfe
45 mins
Super easy
serves 4
Recipe From
Ingredients
olive oil
2 free-range chicken legs
2 free-range chicken thighs
1 onion
1 clove of garlic
2 teaspoons ground coriander
1 heaped teaspoon ground cumin
250g long-grain rice
150g Medjool dates
1 tablespoon runny honey
a few sprigs of fresh coriander
Method
A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy.
- Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
- Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
- Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
- Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.
- Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.
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