Tuesday, 7 May 2013
Baked chicken with chickpeas, spinach and rice
We've been eating a lot of pasta.
And there is nothing at all wrong with that. But I've never wanted to be the sort of person who ate on a set rota of dishes, if-it's-Wednesday-it-must-be-meatloaf. I decided to mix it up a bit and make a rice-based dish.
This is inspired by Delia's Moroccan baked chicken dish, but with some changes to streamline it and make it a more complete one-pot meal.
Baked chicken with chickpeas, spinach and rice (serves 3)
4 chicken thighs (skin on, bone in)
1 large onion, sliced finely
2 cloves of garlic, sliced
1 tsp ground cumin
1 tsp ground coriander
1 pinch saffron stamens
1 can chickpeas, drained and rinsed
1/2 cup white basmati rice (approx - it was how much was left in the bag and I didn't weigh it)
1 can artichoke hearts in water, drained and halved
200g spinach leaves, roughly chopped
1 cup vegetable stock
75ml dry sherry
handful coriander leaves
1 small preserved lemon, skin only
Brown the onion and chicken in a good splash of oil in a casserole dish. Add the garlic, cumin, coriander and saffron, then the chickpeas, rice, artichoke hearts and spinach leaves. Pour the vegetable stock and sherry over everything and put the lid on the dish. Bake in a 180C oven for about 30 minutes. There should be a lot of extra liquid in the dish and the rice should be cooked. Give it a bit of a stir and fish around with a spoon to bring the chicken pieces to the surface, then return to the oven for another 10 minutes just to get a more appetising colour on the chicken. Garnish with chopped coriander leaves and shreds of preserved lemon.
This would also be very nice without the chicken as a vegetarian main course or substantial side-dish with grilled meat.