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Baked chicken with spiced rice and dried apricots
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This one-pan supper can also be made with sultanas or chopped dates.
1 tbsp olive oil
8 British chicken thighs
1 Essential onion, finely sliced
2 large Essential carrots (about 250g), coarsely grated
2 garlic cloves, sliced
80g dried apricots, chopped
1 tsp ground allspice
½ tsp ground cinnamon
200g white basmati rice, well rinsed
150g Essential frozen baby broad beans
½ x 20g pack dill, roughly chopped
400ml chicken stock
1 lemon, juice of ½, ½ cut into wedges
1. Preheat the oven to 200˚C, gas mark 6. In a large ovenproof sauté pan or casserole dish, heat the oil over a medium-high heat. Season the chicken and fry, skin-side down, for 5-8 minutes until golden. Remove from the pan and set aside.
2. Add the onion, carrots and garlic to the pan. Season and fry for 5 minutes, stirring regularly. Add the apricots and spices and fry for 1 minute. Stir in the rice, beans and most of the dill, then pour in the stock. Heat until bubbling, squeeze over the lemon juice, then return the chicken to the pan. Bake for 30-35 minutes.
3. Check the chicken is completely cooked through, the juices run clear and no pink meat remains, then remove from the oven. Scatter over the remaining dill and serve with extra lemon wedges and a crisp green salad, if liked.
Typical values per serving:
This recipe was first published in November 2020.