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


  1. Preheat the oven to 180°C.

  2. For the minty cucumber yoghurt, combine all ingredients and 1 tsp salt in a bowl. Chill until required.

  3. 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.

  4. 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).

  5. 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.

  6. Remove and rest, uncovered, for 5 minutes, then sprinkle with coriander.

  7. Serve with the minty cucumber yoghurt and lime cheeks.


Our creation of this recipe

Our creation of this recipe

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