Name: One-pot chicken recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 20.00 ml roasted coriander seeds; 20.00 ml roasted cumin seeds; 20.00 ml roasted fennel seeds; 500g chicken thigh cutlets or drumsticks; 20.00 ml ghee; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 300g white long-grain rice; 20.00 ml chopped macadamias; 62.50 ml currants; 20.00 ml chopped preserved lemon; 700ml Plant Based Chicken Style Liquid Stock; 1/2 lemon; Pinch of dried chilli flakes; 1 handful fresh mint, flat-leaf parsley and watercress leaves

One-pot chicken recipe

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Succulent one-pot chicken and rice with a flavorful herb and lemon twist.

Ingredients:

20.00 ml roasted coriander seeds
20.00 ml roasted cumin seeds
20.00 ml roasted fennel seeds
500g chicken thigh cutlets or drumsticks
20.00 ml ghee
1 brown onion, finely chopped
2 garlic cloves, crushed
300g white long-grain rice
20.00 ml chopped macadamias
62.50 ml currants
20.00 ml chopped preserved lemon
700ml Plant Based Chicken Style Liquid Stock
1/2 lemon
Pinch of dried chilli flakes
1 handful fresh mint, flat-leaf parsley and watercress leaves

Instructions:

Crush coriander seeds, cumin seeds, fennel seeds, and a pinch of salt using a mortar and pestle until coarse. Set aside.
Season the chicken generously with salt and pepper. In a large heavy-based casserole dish over medium-high heat, melt ghee until shimmering. Add the chicken, skin-side down, and cook for 4 to 5 minutes until golden brown, turning halfway through. Then, transfer the chicken to a plate.
- Lower the heat and sauté onions for 2 minutes until softened. - Mix in garlic, season with salt, and cook for an additional 2 to 3 minutes until golden. - Incorporate ground spices, then add rice, macadamias, currants, and preserved lemon, stirring well to combine.
Add the chicken back to the dish and carefully pour in the stock, gently stirring to mix with the rice. Bring the mixture to a boil, then cover the dish and let it simmer for 20 minutes. Turn off the heat and let it stand, covered, for an additional 10 minutes before serving.
Uncover and generously sprinkle with herbs, drizzle with fresh lemon juice, and sprinkle with chili for a kick of heat. Season with salt to taste. Serve and enjoy.

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