One Pot Persian Chicken and Wild Rice Gluten Friendly, Lunch, Dinner 3 tbs olive oil 1 brown onion, finely chopped 2 cloves garlic, finely chopped 2 organic cinnamon quills 10 cardamom pods 2 tsp cumin seeds 1 tsp allspice 180g organic wild rice (soaked overnight) 180g organic brown basmati rice 600mL water 3 tbs chicken bone broth powder 1/2 tsp salt Juice of 1 orange 80g organic dried figs, sliced 80g organic cranberries 1kg chicken thighs, bone in, skin on 50g pistachios, roughly chopped Handful dill, roughly chopped Arils from ½ pomegranate Almond Dip (see our almond dip recipe) On the day before, place the wild rice in a pot and cover with cold water. Put the lid on and place in the fridge overnight. On the day of serving, heat half of the olive oil in a large flameproof, heavy-based baking dish over medium heat. Briefly brown all sides of the chicken then remove and set aside on a plate. Heat the remaining oil and cook the onion and garlic until softened. Add the spices and cook for a further minute. Add in the rice, water, chicken bone broth powder, salt, orange juice, figs and cranberries. Place the chicken, skin side up and cover with a lid. Place in the oven and bake for 1 hour. Remove the lid and cook for a further 30 minutes or until rice is tender, the liquid is absorbed and chicken is turning crispy and golden brown. Remove from oven and allow to rest for 10 minutes. To serve, sprinkle with the pistachios, dill and pomegranate as well as dollops of the almond dip or yoghurt, if you prefer. PTPrep rice the day before, cooking time 55M
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