Comforting

Magdalena Roze's easy one-pot chicken and wild rice pilaf

Name: Magdalena Roze's easy one-pot chicken and wild rice pilaf
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 4
Ingredients: 1/4 cup (60g) coconut oil; 1/3 cup loosely packed curry leaves (from grocers and selected supermarkets); 1 tbs ground turmeric; 2 tbs ground coriander; 2 tbs ground cumin; 1 tbs brown mustard seeds; 1 large onion, thinly sliced; 2 cups (360g) wild rice, rinsed, drained; 1L (4 cups) chicken stock; 1.8kg whole chicken, skin on, quartered; 1 garlic bulb, halved crossways; Juice of 1 lemon; Coriander sprigs and lime cheeks, to serve; 1 cup (280g) thick Greek-style yoghurt; 1/3 cup finely shredded mint leaves; 1 Lebanese cucumber, seeds removed, finely chopped; Juice of 1 lime; 1 long green chilli, seeds removed, finely chopped

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15m

2h 15m

Magdalena Roze's one-pot chicken and wild rice pilaf

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by Magdalena Roze

TV presenter, journalist and delicious.com.au contributor

Mar 22, 2017

A comforting one-pot wonder that's also genuinely good for you? We're sold. This recipe is from Magdalena Roze's new cookbook, Happy & Whole, available nationwide from March 28.

1/4 cup (60g) coconut oil
1/3 cup loosely packed curry leaves (from grocers and selected supermarkets)
1 tbs ground turmeric
2 tbs ground coriander
2 tbs ground cumin
1 tbs brown mustard seeds
1 large onion, thinly sliced
2 cups (360g) wild rice, rinsed, drained
1L (4 cups) chicken stock
1.8kg whole chicken, skin on, quartered
1 garlic bulb, halved crossways
Juice of 1 lemon
Coriander sprigs and lime cheeks, to serve

Minty cucumber yoghurt

1 cup (280g) thick Greek-style yoghurt
1/3 cup finely shredded mint leaves
1 Lebanese cucumber, seeds removed, finely chopped
Juice of 1 lime
1 long green chilli, seeds removed, finely chopped

Method

1.

Preheat the oven to 180°C.
2.

For the minty cucumber yoghurt, combine all ingredients and 1 tsp salt in a bowl. Chill until required.
3.

Heat the oil in a large, heavy-based, flameproof casserole over medium heat. Add curry leaves, ground spices, mustard seeds and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and light golden. Add rice and stock, and stir to combine. Remove from heat and add the chicken, skin-side up, then add the garlic and lemon juice. Cover the casserole tightly with 2 sheets of foil.
4.

Roast for 2 hours or until the rice is tender and chicken is cooked through (the juices will run clear when the thickest part of a thigh is pierced with a skewer).
5.

Increase the oven temperature to 220°C. Remove foil from casserole and return to the oven for a further 10 minutes or until the chicken skin is golden and crisp.
6.

Remove and rest, uncovered, for 5 minutes, then sprinkle with coriander.
7.

Serve with the minty cucumber yoghurt and lime cheeks.