This is another recipe for a quick and easy way to have a meal when you don’t have much time to prepare. I think I got it from one of those leaflets you get in a supermarket; it looked good on the photos, so I tried it. It tasted delicious and have been making the dish ever since.
For 2 persons you need:
40 gr pine nuts
1 red onion, peeled and cut into large wedges
2 large pieces of chicken (any part will do)
180 gr long grain rice (I also use basmati and tastes fine)
40 gr sultanas
450 ml chicken stock (remember the previous recipe I gave you?)
1 tsp turmeric
Pinch of dried chilli flakes
Salt/Pepper to taste
1. Preheat the oven to 200C (Gas mark 5)
2. Dry fry the pine nuts in a small pan (do not use any oil) until toasted. Set aside.
3. Heat the olive oil in a casserole and soften the onion with the turmeric and chilli for about 3 minutes.
4. Add the chicken and cook for another 3-4 minutes until browned all over.
5. Tip in the rice, sultanas and about 300-350ml of chicken stock and bring to the boil.
6. Cover with a lid and transfer to the oven for about 20 minutes, or until the chicken is cooked through and the rice is tender. (NOTE: As you can see in the photo below, I do not have an oven proof casserole so I simply placed everything in an oven proof dish and cooked everything there instead (just lower the heat slightly to about 170C). The ice cubes you see in there are my frozen chicken stock cubes which I explained in my previous recipe.
7. Halfway during cooking add salt and pepper to taste and most of the pine nuts. Also, if needed, add more chicken stock.
8. When ready serve immediately, sprinkling the remaining pine nuts on top.