This flavoursome, one pot dish will fill tummies with healthy chicken, rice and a tangy combination of herbs and spices. The Le Creuset Signature Cast Iron Casserole is not only stunning to look at – it is also an enduring piece of cookware that performs beautifully on the stove, in the oven and as serving ware.
- Le Creuset Signature Cast Iron Casserole
- Knife and board or
- Mini chopper
- Measuring spoons and cups
- Bowl to soak rice
- 40g butter
- A splash of olive oil
- 2 onions, thinly sliced
- 1 tsp allspice berries, finely crushed
- 1 cinnamon stick
- 4 chicken legs
- 2 tsps sumac or ½ lemon
- ½ tsp chilli flakes
- ½ c sultanas
- ¾ c walnuts, roughly chopped
- 250g basmati rice, soaked for an hour
- 2 Tbsp each of parsley, dill and mint leaves, roughly chopped
- 2 Tbsp Greek-style yogurt, to serve
- 1 seeded pomegranate as garnish
- 20g crushed pistachios as garnish
- Boiling water fresh from kettle
- Place the Le Creuset Casserole on a low heat and melt the butter in the pan with splash of oil.
- Add the onions and pinch of salt. Sprinkle in the allspice and cinnamon.
- Fry the onions over a low heat for 5 minutes until soft.
- Season the chicken legs with salt and generously cover with the sumac (or rub with ½ lemon) and chilli flakes.
- Turn up heat to medium and add the chicken to the onions. Fry the chicken legs on both sides for about 8 minutes until they begin to colour, being careful not to let the onions burn.
- Stir in the sultanas and walnuts and drain the rice before adding it to the pan.
- Season with salt, then pour over boiling water from a kettle so that the water comes 2cm above the rice. Cover with lid and cook for 5 minutes then turn the heat down to low and cooking for another 5 minutes.
- Remove from heat and rest for 10 minutes, then remove the lid and check that the chicken is cooked. If not, return to the heat or put into a hot oven for a few minutes until chicken is cooked.
- Fork-up the rice to separate the grains. Add chopped herbs and stir through.