Jamie Oliver’s one-pot chicken and rice combines succulent chicken legs and thighs with aromatic spices and sweet Medjool dates for a delicious blend of savoury and sweet flavours.
The recipe features long-grain rice simmered to perfection, creating a satisfying and hearty meal.
With the added touch of honey and fresh coriander, this recipe offers a simple yet elegant dinner option that is both nutritious and delicious.
Ideal for busy weeknights or casual gatherings, this recipe that serves four is a crowd-pleaser that doesn’t compromise on taste.
Sharing this dish on his official website, the chef said: “A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy.”
Ingredients
olive oil
Two free-range chicken legs
Two free-range chicken thighs
One onion
One clove of garlic
Two teaspoons ground coriander
One heaped teaspoon ground cumin
250g long-grain rice
150g Medjool dates
One tablespoon runny honey
a few sprigs of fresh coriander
Instructions
Heat a small amount of oil in a skillet and sear the chicken legs and thighs until they’re browned on all sides. Transfer them to a plate.
Next, peel and chop the onion, then add it to the same pan and cook until it becomes tender. Add the garlic and spices, and let them cook for about two minutes.
Stir in the rice, dates, honey, and the previously browned chicken. Pour in enough water to cover the mixture, bring it to a boil, then reduce the heat and let it simmer with the lid on for 30 minutes, or until the rice and chicken are fully cooked.
Season with sea salt and black pepper to taste, then chop the coriander leaves roughly and sprinkle them over the dish before serving.
