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–+ servings

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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Servings 4

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
  • 2 tablespoons extra virgin olive oil
  • 1 orange, zest & juice
  • 1 tablespoon honey
  • Sea Salt
  • Black pepper

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, 1 tablespoon butter, 2 tablespoons extra virgin olive oil, 1 orange, zest & juice, 1 tablespoon honey, Sea Salt, Black pepper
  • 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

Keywords

Dinner, One Pot
Chicken, Egg Free, Gluten Free
Allergen Egg-free, Gluten Free
Protein Chicken
Category One-pot
Member Free