Middle Eastern One Pot Chicken & Rice
A delicious chicken and rice dish created with simple ingredients in your pantry.
Time: 30 minutes
Recipe by: Nicole Snelling
8 Chicken Drumsticks & Thighs
1 ½ Cups Rice
3 Cups Boiling Water
1 Sachet Benny Powdered Chicken Stock
1/3 Cup Dried Cranberries
1 Tin Koo Chickpeas, drained & rinsed
50g Koo Tomato Paste
½ Cup Mrs H.S Balls Original Recipe Chutney
Pinch of Saffron
Salt, to taste
Handful chopped mint & coriander, for serving
Prepare the Benny powdered chicken flavour stock with the 3 cups of water and add the saffron.
In a bowl, add the chutney and tomato paste and combine. Add the chicken and coat in the chutney mixture.
Add the rice to a large pot, add the drained chickpeas and dried cranberries, top with the stock and mix through. Place the chicken on top of the rice and place a lid over and cook over a medium heat for 15-20 minutes until the rice and chicken has cooked through. Serve with some chopped mint and coriander.
Chefs Tip: This can also be prepared in the oven for the same cooking time, just make sure to cover an oven proof dish with some foil or lid.