One-pot chicken

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Ingredients (15)

  • 1 tbsp roasted coriander seeds
  • 1 tbsp roasted cumin seeds
  • 1 tbsp roasted fennel seeds
  • 500g chicken thigh cutlets or drumsticks
  • 1 tbsp ghee
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g white long-grain rice
  • 1 tbsp chopped macadamias
  • 1/4 cup currants
  • 1 tbsp chopped preserved lemon
  • 700ml Massel Plant Based Chicken Style Liquid Stock
  • 1/2 lemon
  • Pinch of dried chilli flakes
  • 1 handful fresh mint, flat-leaf parsley and watercress leaves

Method

  • Step 1 Using a mortar and pestle, grind coriander seeds, cumin seeds, fennel seeds and a pinch of salt until coarsely ground. Set aside.
  • Step 2 Season chicken with salt and pepper. Melt ghee in a large heavy-based casserole dish over medium-high heat. Add chicken, skin-side down. Cook for 4 to 5 minutes, turning halfway, or until golden brown. Transfer to a plate.
  • Step 3 Reduce heat to low. Add onion to dish. Cook for 2 minutes. Add garlic. Season with salt. Cook for a further 2 to 3 minutes or until golden. Add ground spices. Stir to combine. Add rice, macadamias and currants. Stir to combine. Stir in preserved lemon.
  • Step 4 Return chicken to dish. Pour over stock, stirring rice mixture to combine. Bring to the boil. Cover dish. Simmer gently for 20 minutes. Turn off heat. Stand, covered for 10 minutes.
  • Step 5 Remove lid. Sprinkle with herbs. Squeeze over lemon juice and sprinkle with chilli. Season with salt. Serve.