SEE THE LIGHT “The fam­ily will love this zingy rice dish”

“When you want com­fort food, these warm­ing dishes are hearty with­out be­ing heavy for a lighter op­tion” SPAN­ISH-STYLE CHICKEN RICE

Sunday Herald Sun - Stellar - - Delicious On Sunday - MATT MO­RAN

SERVES 4

8 chicken thighs, skin on, bone in 1 red onion, sliced 2 red cap­sicums, sliced 3 gar­lic cloves, sliced 1 tsp cumin seeds, toasted and crushed 1 tsp co­rian­der seeds, toasted and crushed 1 pinch saf­fron ½ cup (60g) green olives 1½ cups (30g) calas­parra or ar­bo­rio rice 100ml dry sherry 500ml chicken stock 1 lemon, thinly sliced, plus extra to serve

Pre­heat oven to 180°C. Place chicken, skin side down, in a shal­low casse­role over medium heat. Once it be­gins to siz­zle and fat starts to ren­der, cook for 6-8 min­utes un­til golden. Turn and cook for a fur­ther 2 min­utes. (If us­ing chicken with no skin, add 2 tbs olive oil.) Re­move chicken, re­serv­ing fat in the pan. Add the onion and cap­sicum. Cook for 3-4 min­utes un­til soft­ened. Add the gar­lic, spices and saf­fron and cook for a fur­ther minute un­til fra­grant. Add the olives, rice, sherry, stock and ½ cup (125ml) wa­ter. Sea­son and bring to a sim­mer, scrap­ing the bot­tom of the pan. Add the lemon, then re­turn the chicken, skin side up. Cover with a lid, place in the oven and bake for 30 min­utes un­til the chicken is cooked through and rice is ten­der. Serve topped with pars­ley and extra lemon. WOOL­WORTHS SHOP­PING LIST NU­TRI­TION • 95G PRO­TEIN • 25G SAT FAT • 64G CARB • 4G SUG­ARS • 1175MG SODIUM • 1355 CAL (5665KJ)

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