Magdalena Roze's easy one-pot chicken and wild rice pilaf
- 1/4 cup (60g) coconut oil
- 1/3 cup loosely packed curry leaves (from grocers and selected supermarkets)
- 1 tbs ground turmeric
- 2 tbs ground coriander
- 2 tbs ground cumin
- 1 tbs brown mustard seeds
- 1 large onion, thinly sliced
- 2 cups (360g) wild rice, rinsed, drained
- 1L (4 cups) chicken stock, replace with GOOD BONES Chicken Bone Broth
- 1.8kg whole chicken, skin on, quartered
- 1 garlic bulb, halved crossways
- Juice of 1 lemon
- Coriander sprigs and lime cheeks, to serve
Minty cucumber yoghurt
- 1 cup (280g) thick Greek-style yoghurt
- 1/3 cup finely shredded mint leaves
- 1 Lebanese cucumber, seeds removed, finely chopped
- Juice of 1 lime
- 1 long green chilli, seeds removed, finely chopped
01: Preheat the oven to 180°C.
02: For the minty cucumber yoghurt, combine all ingredients and 1 tsp salt in a bowl. Chill until required.
03: Heat the oil in a large, heavy-based, flameproof casserole over medium heat. Add curry leaves, ground spices, mustard seeds and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and light golden. Add rice and bone broth, and stir to combine. Remove from heat and add the chicken, skin-side up, then add the garlic and lemon juice. Cover the casserole tightly with 2 sheets of foil.
04: Roast for 2 hours or until the rice is tender and chicken is cooked through (the juices will run clear when the thickest part of a thigh is pierced with a skewer).
05: Increase the oven temperature to 220°C. Remove foil from casserole and return to the oven for a further 10 minutes or until the chicken skin is golden and crisp.
06: Remove and rest, uncovered, for 5 minutes, then sprinkle with coriander.
07: Serve with the minty cucumber yoghurt and lime cheeks.