Aegean chicken & rice bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 145g mixed black and green olives, pitted
- 200g fine green beans, cut into 4 pieces
- 1 jar roasted red peppers
- 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 chicken thighs, cut into bite-sized pieces
- olive oil, for drizzling
- squeeze of lemon juice (optional)
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 boiling water from the kettle, then pour this into the dish and mix well. Stir in the chicken, then cover and bake for 30 mins. After this time, uncover, pour 75ml boiling water from the kettle over the rice and bake for another 15 mins until everything is golden, cooked through and piping hot. Drizzle over a little olive oil and squeeze over some lemon juice before serving, if you like.
