CRISPY CHICKEN & RICE WITH DRIED CRANBERRIES & PISTACHIOS
YUM!!!! A really easy and delicious one-pan dish. It’s perfect to do if you’re having people over for dinner or if you want a simple weeknight meal
Serves 4
Ingredients:
4 chicken thighs, skin on
2 tablespoons extra virgin olive oil
1 tablespoon dried lemon & herb spice
1 brown onion, finely diced
3 garlic cloves, finely chopped
1 tablespoon butter
1.5 cups medium grain white rice, rinsed well
2 tablespoons fresh thyme leaves
1/2 cup @oceansprayanz craisins
3.5 cups chicken stock
1/2 cup pistachios, chopped
1/2 cup mint or parsley, chopped
80g Danish feta cheese, crumbled
2 tablespoons extra virgin olive oil
1 orange, zest & juice
1 tablespoon honey
Sea Salt
Black pepper
Method:
Pat dry chicken thighs with a paper towel. Sprinkle over the lemon and herb mix. Place an oven-proof casserole dish on high heat. Add 1 tablespoon of olive oil and brown chicken on both sides for approx. 3-4 mins, until crispy and golden. Remove and set aside.
In the same pan, add 1 tablespoon of olive oil. Add the onion and cook, stirring, for 3 minutes. Add the garlic and butter and cook for approx. 2 minutes, stirring occasionally so it doesn’t burn. Add the rice to the pan, along with the thyme and coat well for 2 minutes. Add the craisins and stock to the pan and combine. Place the browned chicken pieces back into the pan, and submerge the bottom half into the liquid, keeping the crispy skin above the liquid. Place in the oven for 20 minutes, lid on for 10 minutes and then off for the last 10 minutes.
Meanwhile, in a small bowl mix together the 2 tablespoons of olive oil, orange juice, zest and honey. Season really well and set aside.
Remove the pan from the oven. Sprinkle over the pistachios, mint or parsley and crumble over the feta cheese. Pour over the orange dressing and serve.