CHICKEN WITH PRUNES AND WILD RICE

A Greek-inspired meal that’s so easy to make.

Serves 4 • Ready in 1hr 20mins

3tbsp olive oil

8 chicken thighs

3 garlic cloves, crushed 100g prunes

100g green olives

4tbsp capers

1 small bunch fresh oregano 200ml white wine

200ml chicken stock

1 bunch parsley for the rice:

320g black rice or wild rice 1.5 litres chicken stock

50g sultanas

50g pecans, toasted

1 Heat the oil in a pan and fry the chicken until brown. Remove and set aside. Add the garlic, prunes, olives and capers to the pan with half the oregano. Stir to heat through and pour in the wine and chicken stock. Return the chicken pieces to the pan and cook for 45mins-1hr.

2 Meanwhile, cook the rice in the stock in a covered saucepan for 40-45mins (or according to the pack instructions). Add the sultanas 5mins before the rice is ready.

3 Serve the rice with the chicken and sauce, topped with the parsley, pecans and remaining oregano.

Per serving: Cals 825, Fat 32g,

Sat fat 6g, Carbs 78g w&h

“This is a good dish to prepare ahead, as it improves the flavour”