I’ve been a tad busy. And being a tad busy means I have been cooking, getting in the kitchen, trying out new things… but woefully bad at writing them up and sharing them with you all and for that I am sorry.
So, to make up for it I am sharing a recipe that I’ve only just made, even if there are at least a dozen I should be sharing with you first. And even more excitingly, we’re back to one of my all time favourite cook books – Simply Nigella.
I’m not quite sure how I skirted over this one for such a long time. It did look rather enticing in the book. Once you’ve added in the spices, and especially as it sits in the oven, the sultry scents that waft from the kitchen are absolutely divine. It comes out juicilious and you’ll want to make it time and again!
Good things: once you’re done with the prep, it’s bunged in the oven in no time!
Bad things: my way few doing cooking prep requires a rather large amount of bowls…
Ingredients & requirements: a
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 1 tsp ground turmeric
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 8 chicken thighs – skinless & boneless
- 250g wild rice
- 75g dried cranberries
- 1 L chicken stock
- salt & pepper
- Preheat oven 160 C Fan
- Set aside the following spices in a small bowl (or just add as below in cooking stage 3)
- Peel and chop 1 onion, set aside.
- Peel and mince 1 glove of garlic, set aside.
- Finely chop up a handful of fresh coriander, set aside in a small bowl.
- Set aside in a medium bowl 250g of wild rice.
- Set side in bowl 75g of dried cranberries.
- Prepare on a hob 1 Litre of chicken stock in a medium saucepan.
- Meanwhile, chop up 8 skinless & boneless chicken thighs into 4 pieces each. Set aside on a large plate.
- In the pan, add 2 tbsp of olive oil and add the 1 chopped onion, cooking for 5-10 mins on a low/medium heat, stirring once or twice
- Add the grated/minced garlic, stir in.
- Add in the following spices, and stir in:
- 2 teaspoons of coriander seeds
- 2 teaspoons of cumin seeds
- 1 teaspoon of ground turmeric
- Turn the heat up and add the chicken pieces. Stir for 3 mins (they won’t be coloured much but sealed)
- Add the 250g of wild rice, stir for 1 min.
- Then add the following and bring to boil:
- 75g of dried cranberries
- 1 litre of chicken stock
- Once boiling, clamp on the lid and transfer to the oven. Cook for 1 hour.
- Take out of the oven, season with salt & pepper, and put back in the oven for another 15 minutes without the lid.
- Stir in half the chopped coriander, and sprinkle the rest on top.
For such a simple and straightforward meal the prep requires an awful lot of bowls in my world of cooking prep. Partially because the ingredients tend to be added one by one, more or less. However, I was struck by how quickly I was bunging the thing in the oven once I properly got under way (I guess within 15 mins, max).
The final dish comes out with tons of juice form the chicken and the stock, but it’s definitely not ‘watery’. the whole thing is packed full full of almost understated but undeniable flavour.
I think this will be top of the list for a dinner party!