Directions:
- Heat the oven to 200/180/Gas 6.
- Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
- Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.
- Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.
- Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.85 Kcal (2825 kJ) | ||
| Calories from fat | 235.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 40% | |
|---|---|---|---|
| Cholesterol | 6.47mg | 2% | |
| Sodium | 316.99mg | 13% | |
| Potassium | 596.97mg | 13% | |
| Total Carbs | 94.59g | 32% | |
| Sugars | 21.37g | 85% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 17.2g | 34% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 178.45 Kcal (747 kJ) | ||
| Calories from fat | 62.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 40% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 2% | |
| Sodium | 83.82mg | 13% | |
| Potassium | 157.85mg | 13% | |
| Total Carbs | 25.01g | 32% | |
| Sugars | 5.65g | 85% | |
| Dietary Fiber | 1.47g | 22% | |
| Protein | 4.55g | 34% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.6mg | 13% | |
| Calcium | 9.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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