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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A really tasty and quick midweek supper solution that is sure to please the busiest of families. All cooked in one pot and on the table in 30 minutes! Ingredients:
3 ounces pine nuts |
2 tablespoons olive oil |
1 red onion, cut into thin wedges |
1 teaspoon turmeric |
8 boneless skinless chicken thighs |
12 ounces long-grain rice |
3 ounces sultanas |
850 ml chicken stock |
handful coriander leaves, to serve |
Directions:
1. Heat the oven to 200/180/Gas 6.
2. Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
3. 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.
4. 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.
5. 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.
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