sunny chicken and rice

So if you took my advice and made soup yesterday, you might have some chicken drumsticks leftover in the fridge (I did – I had to buy a pack of four). If you do, I suggest going to get a few more – enough to make the total weight up to around 1kg – inviting some friends over for dinner, uncorking a bottle of good wine, and giving this recipe a try. Its bright yellow hue provides a welcome hit of sunshine on a miserable wintry day and the taste and texture are the epitome of comfort food.

It also requires you to use your favourite casserole dish again. Any excuse.

Sunny Chicken and Rice

1kg chicken drumsticks or pieces on the bone, skin on
2 tablespoons ground turmeric
large knob of butter
3 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic, crushed
300g basmati rice
750ml chicken stock (I used 1 Knorr Chicken Stock Pot, just like the Michelin-starred chef Marco Pierre White…no, really)

Preheat oven to 200°C.

Toss the chicken in the turmeric, then melt the butter in a frying pan and cook the chicken until it is sealed all over and golden brown. Set aside.

Take a large casserole dish (I used my 28″ Le Creuset) and cook the onion and garlic in the olive oil over a low heat, stirring frequently, until they soften. Add the rice and cook for a further 2 minutes.

Place the chicken in a single layer on top of the rice…

…and then gently pour the stock over the whole lot. Cover with a lid and cook in the preheated oven for 45 minutes or until all the liquid has been absorbed, the rice is fluffy and the chicken cooked through.

You can serve this with vegetables if you wish, although frankly I prefer the straight stodge.

Serves 4.