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Chicken with onion marmalade and rice
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8 British chicken thighs (about 1kg), trimmed of excess fat
1 tbsp olive oil
200g carrots, scrubbed and cut into thin rounds
3 cloves garlic, finely chopped
1 tsp ground allspice
200g pack thick cut cavolo nero, tough stalks removed
200g basmati rice, rinsed
350ml fresh Cooks’ Ingredients Chicken Stock
3 tbsp Tracklements Caramelised Onion Marmalade
1. Preheat the oven to 180oC, gas mark 4. Season the chicken and arrange, skin-side down, in an even layer in a large, shallow casserole dish or ovenproof sauté pan. Set over a medium-high heat and cook, in batches if needed, without adding oil, for 5-6 minutes until the skin starts to brown. Turn and cook on the flesh side for 1 minute, then set aside on a plate.
2. Add the oil, carrots and garlic to the pan and fry, stirring regularly, for 3 minutes until the garlic is fragrant and just golden. Stir in the allspice and fry for 1 minute more, then stir in the cavolo nero and season everything. Stir in the rice, ensuring it’s coated in the oil and spices, then add the stock.
Take 2 tbsp of the onion marmalade and use a 1⁄2 tbsp measure to nestle 4 pockets of it into the rice.
3. Arrange the chicken, skin-side up, on top of the rice and vegetables. Warm the remaining 1 tbsp onion marmalade to loosen, then brush lightly over the chicken skin. Bake for 35-40 minutes, until the the rice is tender and the chicken is golden and fully cooked, with no pink meat remaining and the juices running clear. Stand for 10 minutes before serving.
Any leftovers will freeze well and should be used within a month
Typical values per serving:
Per serving 3033kJ
This recipe was first published in March 2022.