2015 Cooking Club Week 16: Indian Spiced Chicken & Rice Bake

Hi everyone!

This recipe serves 4 to 6 people, however as there's usually just the 2 of us we half the amounts and that does us perfectly.

Also if you have a cast iron/Le Creuset type pan with a lid it'd be the handiest thing to use.

Enjoy!

Ingredients:

4-6 chicken legs
2 onions, roughly chopped
1tbsp curry powder
1 tsp ground cumin
1tsp coriander seeds
1tsp turmeric
1tsp ground ginger
8 cardamon pod seeds
350g basmati rice, rinsed
650ml chicken stock
250g frozen peas
100g spinach leaves


Method:

1) Preheat oven to 180c. Put some oil in a pan on a high heat and brown the chicken legs. Remove & set aside.

2) Reduce the heat in the pan & fry onions until softened. Then add the spices and rice and stir everything through.

3) Transfer the rice mixture to a baking/oven-proof dish, ensure that the chicken legs are on top. Pour in the stock and add seasoning. Cover with foil and bake for 25 minutes.

4) Mix through the spinach & peas, then cover & pop it back in the oven for another 10 minutes or until the chicken has cooked through.