Chicken with Cinnamon and Lemon Rice

, from Issue #74, page 104. September, 2017
Photography Josh Griggs.
    Chicken with Cinnamon and Lemon Rice

    I’m sure by now I have cooked enough one-pan chicken recipes that I could write a book – this one would definitely be included.

    Serves: 4

    INGREDIENTS

    2 tablespoons olive oil, plus extra to serve
    6 chicken thighs, skin on, bone in
    1 cup basmati rice, rinsed and drained
    1 large onion, thickly sliced
    20 green olives
    1 lemon, thinly sliced, pips removed
    1 tablespoon dried oregano
    3 cloves garlic, crushed
    1 cinnamon stick
    1 teaspoon ground cumin
    ¼ teaspoon chilli flakes
    2½ cups chicken stock
    sea salt and ground pepper
    To serve
    thick plain yoghurt and chopped parsley

    35cm ovenproof sauté pan

    METHOD

    Preheat the oven to 180°C fan bake.

    Heat the oil in a large ovenproof sauté pan. Season the chicken with salt and pepper and brown the skin side of each piece. Transfer to a plate.

    Add all the remaining ingredients to the pan and stir together. Nestle the chicken, skin-side up into the rice but not covering the skin, and bake uncovered for about 40 minutes or until the chicken is fully cooked through and the rice is tender.

    Serve with dollops of yoghurt and top with parsley and a drizzle of olive oil.

    Cook's note: If you don’t have a suitable ovenproof sauté pan, brown off the chicken in a regular pan and set aside.  Scrape the oil and any sticky bits into a large ovenproof baking dish, then add all the remaining ingredients and proceed with the recipe.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    126
    Check out our
    latest issue:

    126

    We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.