One Pot Curried Roast Chicken and Brown Rice








Preparation Time


1 ¼

minutes Stove Top

Cooking Time

  • 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
  1. In a small bowl combine the KEEN'S chicken rub ingredients and blend well.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the tomato and coriander through the rice, serve topped with chicken and a dollop of yoghurt sauce.
I'm cooking now!