A one-pot wonder filled with veggies, protein, and wholesome grains. It’s a hearty, satisfying meal that’s as effortless to make as it is delicious!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the spice mix (store in an airtight container in the pantry).
- 1 Tbsp paprika
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp oregano
- 1 tsp fennel seeds
Tips
- Lid or foil cover: If your sauté pan doesn’t have a lid, transfer the dish to an ovenproof one and cover it with foil before baking to ensure your chicken and rice cook perfectly together.
- When browning the chicken, aim for a beautiful golden sear on each side. This adds flavour and locks in the chicken’s moisture.
Shortcuts
Vegetables
- You could add diced capsicum to the dish at the same time as the onion.
- Add grated pumpkin.
Protein
- For a vegetarian variation, omit the chicken and swap it for 1 tin of chickpeas (drained and rinsed). Add the full spice mix to the dish at the same time as the garlic and chilli. Add the chickpeas at the same time as the rice and quinoa.
Other
- Omit the quinoa and use only basmati rice (1 ½ cups in total).
- Swap coriander for mint.
Ingredients
Spice mix
- 1 Tbsp paprika
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp oregano
- 1 tsp fennel seeds
Chicken
- 600g chicken thighs
- ½ of the spice mix
- 1 lemon (zest)
- 2 Tbsp olive oil
- Salt and pepper
Pilaf
- 1 brown onion (finely diced)
- 2 carrots (grated)
- 1 zucchini (grated)
- ½ of the spice mix
- 2 garlic cloves (crushed)
- 1 red chilli (finely sliced)
- 2 Tbsp tomato paste
- 1 cup basmati rice
- ½ cup white or red quinoa
- 5 dried dates (roughly chopped)
- 2 cups chicken or vegetable stock
- 1 lemon (juice)
- 100g feta (crumbled)
Garnish
- 2 Tbsp pine nuts
- ¼ cup fresh coriander (roughly chopped)
Method
- Preheat the oven to 200 degrees, fan bake.
- Start by marinating the chicken. In a medium bowl, combine the lemon zest, half of the spice mix, salt, pepper, and olive oil. Mix thoroughly, then add the chicken thighs. Toss to coat and set them aside while you prepare the other ingredients.
- In a large sauté pan over medium heat, add a generous drizzle of olive oil. Place the chicken in the pan and sear it on each side until browned. Once done, remove from the pan and set it aside. In the same pan, add the onions and sauté for a few minutes until they start to soften.
- Add the grated carrots and zucchini into the mixture and cook for another few minutes before adding the garlic, chilli, and the remaining spices. Stir well and cook for an additional 1-2 minutes until fragrant.
- Stir in the tomato paste, then add the rice and quinoa. Ensure they are thoroughly mixed before adding the dates and chicken stock. Bring to a simmer and then nestle the chicken back into the dish.
- Squeeze over the juice of a lemon and top with the crumbled feta, cover with a lid or (or transfer the contents to an ovenproof dish and cover with foil). Pop in the oven to cook for 45 minutes.
- Once cooked, remove from the oven and garnish with fresh coriander and pine nuts.
Variations
Vegetables
- You could add diced capsicum to the dish at the same time as the onion.
- Add grated pumpkin.
Protein
- For a vegetarian variation, omit the chicken and swap it for 1 tin of chickpeas (drained and rinsed). Add the full spice mix to the dish at the same time as the garlic and chilli. Add the chickpeas at the same time as the rice and quinoa.
Other
- Omit the quinoa and use only basmati rice (1 ½ cups in total).
- Swap coriander for mint.
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