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
Preheat the oven to 180°C.
For the minty cucumber yoghurt, combine all ingredients and 1 tsp salt in a bowl. Chill until required.
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.
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).
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.
Remove and rest, uncovered, for 5 minutes, then sprinkle with coriander.
Serve with the minty cucumber yoghurt and lime cheeks.