One Pot, Apricot. Chicken & Rice.
Despite the rain, there are signs that spring is around the corner, daffodils, crocuses, and tulips are blossoming, It's slightly warmer, plus the days are lighter a little bit longer.
I am always surprised how my food tastes are dictated by the season. This is one of my favourite spring or almost spring meals that is so easy to put together. and cooked in one pot I devised this recipe in Israel when one Friday I had unexpected guests coming, therefore I.had to look round my kitchen, my pantry, & my freezer, to concoct this recipe, the dish was declared an absolute success, it became a go to recipe when I had very little time to prepare for Shabbat guests!
Ingredients. Serves 4.
225 grammes of basmati rice.
Full portions of chicken. It can be a mixture of thighs, drumsticks, or both. This dish is better. with brown chicken.
2 onions diced
1 leak sliced
3 Bay leaves.
75. grams of dried apricots (the moist type)
3 Spriggs of fresh thyme or rosemary whichever you have to hand, or you prefer the flavour of.
The zest and juice of one large orange
1 teaspoon. ground black pepper.
1teaspoon good quality sea salt.
Approximately. 1 tablespoon olive oil or vegetable oil
100 millilitres of white wine.
Half a cup of chopped. flat leaf parsley. For serving.
500 millilitres, homemade chicken, or vegetable stock.
Method.
Rinse the basmati rice, thoroughly and leave it in cold water for about half an hour at least.
Slice the leeks and onions, wash them thoroughly and pat them dry with kitchen towel.
Heat the oil In a dish that can go both on top of the cooker and in the oven, I use a Dutch oven. But if you don't have one a thick based pot will do
Brown the chicken in the oil, all over you want to colour them. this will take about 5 to 6 minutes. take them out of the oil. and place them on a plate and set them aside.
Preheat your oven to 190 c. 375 F Gas mark 5. Which is a medium heat.
Put the leeks, onion, and garlic. Into the pot. where the chicken was cooked and sauté on a medium heat, till the onions are transparent. If you feel there's too much oil in the pan, you don't want the dish to be oily. You should pour out some of the oil at this stage.
Rinse the rice until it is clear. starch has been removed,
Deglaze your pan with the wine. and add the rice. the bay leaves. and the thyme or rosemary. place your chicken in the dish, skin side up. (if there's any juices on the plate, from the chicken pour them in as well. add the apricots in between the chicken.
finally add the juice. & zest of an orange, the stock which should cover the rice season with salt and pepper
Cover with the pot lid or silver foil, and place in the oven for 35 minutes, remove the lid, and cook for another 5-6 minutes. The chicken should be golden brown but moist.
Serve with parsley sprinkled on top, this is a one pot dish so you don’t necessarily need anything else, but a green salad on the side would complement this dish well.One Pot, Apricot. Chicken & Rice.
Despite the rain, there are signs that spring is around the corner, daffodils, crocuses, and tulips are blossoming, It's slightly warmer, plus the days are lighter a little bit longer.
I am always surprised how my food tastes are dictated by the season. This is one of my favourite spring or almost spring meals that is so easy to put together. and cooked in one pot I devised this recipe in Israel when one Friday I had unexpected guests coming, therefore I.had to look round my kitchen, my pantry, & my freezer, to concoct this recipe, the dish was declared an absolute success, it became a go to recipe when I had very little time to prepare for Shabbat guests!
Ingredients. Serves 4.
225 grammes of basmati rice.
Full portions of chicken. It can be a mixture of thighs, drumsticks, or both. This dish is better. with brown chicken.
2 onions diced
1 leak sliced
3 Bay leaves.
75. grams of dried apricots (the moist type)
3 Spriggs of fresh thyme or rosemary whichever you have to hand, or you prefer the flavour of.
The zest and juice of one large orange
1 teaspoon. ground black pepper.
1teaspoon good quality sea salt.
Approximately. 1 tablespoon olive oil or vegetable oil
100 millilitres of white wine.
Half a cup of chopped. flat leaf parsley. For serving.
500 millilitres, homemade chicken, or vegetable stock.
Method.
Rinse the basmati rice, thoroughly and leave it in cold water for about half an hour at least.
Slice the leeks and onions, wash them thoroughly and pat them dry with kitchen towel.
Heat the oil In a dish that can go both on top of the cooker and in the oven, I use a Dutch oven. But if you don't have one a thick based pot will do
Brown the chicken in the oil, all over you want to colour them. this will take about 5 to 6 minutes. take them out of the oil. and place them on a plate and set them aside.
Preheat your oven to 190 c. 375 F Gas mark 5. Which is a medium heat.
Put the leeks, onion, and garlic. Into the pot. where the chicken was cooked and sauté on a medium heat, till the onions are transparent. If you feel there's too much oil in the pan, you don't want the dish to be oily. You should pour out some of the oil at this stage.
Rinse the rice until it is clear. starch has been removed,
Deglaze your pan with the wine. and add the rice. the bay leaves. and the thyme or rosemary. place your chicken in the dish, skin side up. (if there's any juices on the plate, from the chicken pour them in as well. add the apricots in between the chicken.
finally add the juice. & zest of an orange, the stock which should cover the rice season with salt and pepper
Cover with the pot lid or silver foil, and place in the oven for 35 minutes, remove the lid, and cook for another 5-6 minutes. The chicken should be golden brown but moist.
Serve with parsley sprinkled on top, this is a one pot dish so you don’t necessarily need anything else, but a green salad on the side would complement this dish well.