Turmeric Chicken and Rice Bake
- Prep Time40 min
- Cook Time25 min
- Total Time1 hr 5 min
- YieldServes 4
Ingredients
- 2 tblsps olive oil
- 8 chicken drumsticks (approx. 1.2 kg)
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 cups (500ml) Campbells Real Stock – Salt-Reduced Chicken
- ¾ cup basmati rice, rinsed
- 400g can chickpeas, drained, rinsed
- ¼ cup currants
- 2 tblsps chopped fresh coriander
Method
1
Preheat oven to 220°C (200°C fan-forced).
2
Heat oil in a large frying pan over a medium to high heat. Add chicken. Cook, turning until browned all over. Transfer to a large ovenproof dish (35cm x 25cm).
3
Cook in oven for 15 minutes.
4
Meanwhile, heat same frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add spices. Cook, stirring for 1 minute. Add Campbell’s stock – Chicken Salt- Reduced. Bring to boil. Remove from heat.
5
Sprinkle rice evenly around chicken in dish. Add hot stock mixture, chickpeas and currants. Cover tightly with foil. Return to oven.
6
Cook for about 20 to 25 minutes, or until rice is tender and chicken is cooked through. Remove.
7
Sprinkle with coriander.
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