One-Pot Roast Chicken & Rice Recipe

Ingredients

2 onions
2 garlic cloves
250g cherry tomatoes
200g leftover roast chicken
400ml hot chicken stock
1 tbsp cumin seeds
1 cinnamon stick
1 bay leaf
150g white basmati rice
A handful of flat leaf parsley
1 lemon
50g butter

Prep: 10 mins | Cook: 30-35 mins

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Method

1. Peel the onions and thinly slice them. Peel and thinly slice the garlic.

2. Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide the onions and garlic into the pan and season with a pinch of salt and pepper. Fry the onions for 6-8 mins, stirring occasionally, till glossy and starting to soften.

3. While the onions cook, halve the cherry tomatoes. Shred the roast chicken. Warm the chicken stock, if necessary.

4. Add the cumin seeds, cinnamon and bay leaf. Cook and stir for 1-2 mins or till the pan smells aromatic.

5. Add the chicken and tomatoes to the onions and cook for a further 2 mins, stirring. Tip the rice into the pan. Pour the hot stock into the pan and stir everything together to mix well. Bring the pan to a bubble, then cover with a lid. Reduce the heat to low and cook gently for 20-25 mins, till the rice is cooked through and the stock has been absorbed.

6. Meanwhile, finely chop the parsley leaves and stalks. Grate the lemon zest and juice the lemon into a bowl.

7. When the rice is cooked, remove the pan from the heat. Fold through most of the parsley, the lemon juice and zest along with the butter. Taste and add more salt and pepper, if needed. Serve the rice straight away with an extra sprinkle of parsley on top.