Prep time: 5 mins Cook time: 20 mins
Serves: 4
A one-pot meal that you can prepare in a hurry. And not much to wash after! Gentle flavours will leave everyone satisfied. You can serve it with a simple salad or some steamed vegetables.
600 g chicken thighs
1.5 tsp fennel seeds, ground
1 tsp sweet paprika
3/4 tsp turmeric
salt and black pepper
1 Tbsp vegetable oil
1 medium onion, chopped finely
3 garlic cloves, minced
1 cup (250 ml) basmati rice
1.5 cup (375 ml) vegetable stock
1 lemon, juice only
Steamed vegetables (optional):
2-3 medium carrots, peeled and sliced
1 small broccoli, in florets
1. Sprinkle fennel, paprika and turmeric over the thighs and mix well to cover all over.
2. Heat up oil in a large skillet and add the thighs. Allow to brown without disturbing (about 2-3 mins), then brown on the other side. Give it another 2 mins. It does not have to cook through, you just add some colour. Put the chicken on a plate to the side.
3. To the same pan, add the onion and fry for a little to soften. Add garlic and rice and mix well. Pour the stock and lemon juice, place the chicken on top and the lid on. Turn the heat down a little and allow to cook together undisturbed for about 12 to 15 mins or until the rice 'soaks up' all the stock and is soft.
4. When the chicken and rice are cooking, place the carrots in a steamer. After 3 mins add the broccoli florets - broccoli needs less time to cook and tastes best with a little crunch.
5. Serve immediately and enjoy!