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Nutrition: per serving

  • kcal505
  • fat15g
  • saturates4g
  • carbs52g
  • sugars4g
    low
  • fibre5g
  • protein39g
    high
  • salt2.34g
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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.

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.40 ratings
Adam Brenner avatar

Adam Brenner

tip

Fantastically easy and tasty dish, needed and extra 250ml of water halfway through cooking though.

sq5qt4f7jbX0hFo2Rt

Worked well with half quantities (would easily serve 3 rather than 2) Suggest checking after 20 mins as my rice was nearly done by then and only needed another 10 mins to drive off the excess liquid. Also I held off adding the beans until the last 10 minutes as I like them with a bit of crunch. I’d…

mealplanning

question

Can this be frozen?

Sarah king

Done per recipe! We loved it! Sprinkled on Feta once cooked. No problems with timings.

seb_10281232

Great midweek meal and even better with crumbled feta, walnuts and a slice lemon to serve

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