Ingredients

  • 80ml olive oil
  • 4 chicken legs
  • 5 garlic cloves, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 2 onions, peeled and diced
  • 1 lemon, finely grated zest and juice
  • 800ml hot chicken stock
  • 2 South African nectarines, halved, pitted and cut into wedges
  • 20g butter
  • 2 cinnamon sticks
  • 2 cardamom pods, split in half
  • 2 fresh bay leaves
  • 300g long grain rice, rinsed
  • Fresh parsley, to serve

Method

  1. 1 Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
  2. 2 Heat 20ml of the oil in a frying pan. Season the chicken legs, add to the pan and sauté for 3-5 minutes over a high heat until golden. Set aside.
  3. 3 Process the garlic, ground spices and 1 of the onions in a food processor until finely chopped.
  4. 4 Heat 40ml of the oil in a flameproof casserole dish, add the onion mixture and sauté for a few minutes until fragrant, then add the lemon juice and 300ml of the stock. Add the chicken to the casserole, season to taste and stir to combine.
  5. 5 Scatter the nectarines over the chicken and spoon a little cooking liquid over them. Cover, bring to a simmer and cook over a medium-low heat for 10 minutes.
  6. 6 Remove the lid and cook for another 5-10 minutes, until the chicken is cooked through and the nectarines are tender.
  7. 7 Meanwhile, heat the remaining oil in a separate flameproof casserole dish, add the butter, the whole spices, bay leaves and remaining onion. Stir over a medium heat for 5 minutes until starting to caramelize.
  8. 8 Add the rice and stir to coat in the butter mix, then add the remaining stock. Season to taste, bring to a simmer, then cover and bake in the oven until the rice is cooked (about 15 minutes).
  9. 9 Stir the lemon zest through the rice and serve with the nectarine chicken. Scatter with fresh parsley to serve.

Nutritional Details

Each serving provides
  • Energy 2592kj 619kcal 31%
  • Fat 27.0g 39%
  • Saturates 6.0g 30%
  • Sugars 11.0g 12%
  • Salt 1.0g 17%

% of the Reference Intakes

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