Magdalena Roze's easy one-pot chicken and wild rice pilaf

INGREDIENTS

Our creation of this recipe

Our creation of this recipe

  • 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

METHOD:

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.

 

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