Crispy Chicken & Rice With Dried Cranberries & Pistachios
Crispy Chicken & Rice With Dried Cranberries & Pistachios
Yum! A really easy and delicious one-pan dish. It’s perfect if you’re having people over for dinner or if you want a simple weeknight meal.
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Ingredients
- 4 chicken thighs skin on
- 1 tablespoon lemon herb seasoning dried
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 1 tablespoon butter
- 1 1/2 cups white rice medium grain, rinsed well
- 2 tablespoons thyme leaves
- 1/2 cup dried cranberries
- 3 1/2 cups chicken stock
- 1/2 cup pistachios chopped
- 1/2 cup mint leaves or parsley leaves, chopped
- 80 g danish feta cheese crumbled
Instructions
- Pat the chicken thighs dry with paper towel. Sprinkle over the lemon and herb seasoning.
- Place an ovenproof casserole dish over high heat. Add 1 tablespoon of the olive oil and brown the chicken on each side for about 3–4 minutes, until crispy and golden. Remove and set aside.4 chicken thighs, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon herb seasoning
- In the same pan, add the remaining tablespoon of olive oil. Add the onion and cook, stirring, for 3 minutes. Add the garlic and butter and cook for about 2 minutes, stirring occasionally so it doesn’t burn. Add the rice and thyme to the pan and stir to coat for 2 minutes. Stir through the cranberries and stock. Place the chicken pieces back into the pan, submerging the bottom half in the liquid, but keeping the crispy skin above the liquid.4 chicken thighs, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon herb seasoning, 1 brown onion, 3 cloves garlic, 1 1/2 cups white rice, 2 tablespoons thyme leaves, 1/2 cup dried cranberries, 3 1/2 cups chicken stock
- Cover with the lid and place in the oven to bake for 10 minutes. Remove the lid and bake for another 10 minutes.
- For the dressing: Combine all the ingredients in a small bowl. Season really well and set aside.2 tablespoons extra virgin olive oil
- Remove the dish from the oven. Sprinkle over the pistachios, mint or parsley and feta. Pour over the dressing and serve.1/2 cup pistachios, 1/2 cup mint leaves, 80 g danish feta cheese
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