One Pot Curried Roast Chicken and Brown Rice
6
peopleServes
10
minutesPreparation Time
1 ¼
minutes Stove TopCooking Time
Ingredients
- KEEN'S Chicken Rub
- 1 tbsp KEEN'S Traditional Curry Powder
- 2 tsp sea salt flakes
- ½ tsp cracked black pepper
- 2 tsp garlic powder
- 1 tsp ginger powder
- 2 tsp cumin ground
- 2 tsp smoked paprika
- ½ tsp cinnamon
- Chicken and Rice
- spray oil
- 1 tbsp (20 mL) olive oil
- 1 small carrot, finely chopped
- ½ onion, finely chopped
- 1 celery stalk, finely chopped
- 1 ⅓ cups (260 g) uncooked brown rice
- 2 ⅔ cups (660 mL) chicken stock or broth
- To Serve
- 1 x 250 g punnet cherry tomatoes, quartered
- ½ bunch fresh coriander, leaves picked and roughly chopped
- garlic yoghurt sauce
Directions
- In a small bowl combine the KEEN'S chicken rub ingredients and blend well.
- Preheat the oven to 200°C (180°C fan forced). Pat the chicken dry with paper towel place on a plate and lightly spray or brush with oil. Sprinkle 2 tablespoons of the KEEN'S chicken rub over the whole of the outside and inside the cavity of the chicken.
- Heat oil in an oven proof low sided pan over a MED HIGH heat. Add carrot, onion and celery, and cook stirring for 5 minutes or until softened. Stir through remaining spice rub, rice and stock. Then remove from stove.
- Place the chicken, breast-side down, into the rice mixture. Bake uncovered for 1 – 1 ¼ hours until the chicken juices run clear, and rice is cooked. If the chicken is becoming too brown on top, cover the chicken with a piece of foil to prevent burning. Rest for 5 -10 minutes then transfer chicken to a chopping board and carve.
- Stir the tomato and coriander through the rice, serve topped with chicken and a dollop of yoghurt sauce.
I'm cooking now!
#MyMcCormickCreation
