Aegean chicken & rice bake
Serves 6
Easy
Prep:
Cook:
Combine rice with fragrant herbs, then bake with chicken thighs – the rice soaks up the rich flavours of olives, lemon and feta
Skip to ingredients
Showing items 1 to 3 of 6
- 145g mixed black and green olivespitted
- 200g fine green beanstrimmed and cut into 4 pieces
- 1 jar roasted red peppersdrained and roughly chopped
- 350g basmati rice
- 2 tbsp tomato purée
- 1 tbsp rose harissa
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tbsp garlic granules
- 1 chicken or vegetable stock pot
- 1kg boneless and skinless chicken thighscut into bite-sized pieces
- 1 lemoncut into wedges, to serve
Nutrition: per serving
- kcal505
- fat15g
- saturates4g
- carbs52g
- sugars4glow
- fibre5g
- protein39ghigh
- salt2.34g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the olives, green beans, roasted red peppers, rice, tomato purée, rose harissa, oregano, paprika and garlic granules into a large ovenproof dish. Season well.
step 2
Dissolve the stock pot in 800ml just-boiled water from the kettle, then pour it into the dish and mix well. Stir in the chicken, then cover and bake for 30 mins. After this time, uncover, stir well, then bake for another 30 mins until everything is golden, cooked through and piping hot. Serve with the lemon wedges for squeezing over.
