Main ingredients
- Meat
Ingredients
Method
Ingredients
- 40g salted butter
- A splash of olive oil
- 2 onions, thinly sliced
- 1 teaspoon allspice berries, finely crushed
- 1 cinnamon stick
- 4 organic and free-range chicken legs
- 2 teaspoons sumac or ½ lemon
- ½ teaspoon chilli flakes
- A handful of sultanas
- A large handful of walnuts, roughly chopped
- 250g basmati rice, soaked for an hour
- A handful each of parsley, dill and mint leaves, roughly chopped
- 2 tablespoons Greek-style yogurt, to serve
- 1 pomegranate, seeded to garnish
- 20g pistachios, crushed to garnish
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Method
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1Place the Le Creuset Signature Cast Iron 24cm Round Casserole on a low heat and melt the butter with a splash of oil in the pan.
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2Add the onions with a pinch of salt and sprinkle in the allspice and cinnamon.
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3Fry the onions over a low heat for 5 minutes until soft.
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4Season the chicken legs with salt and generously cover with the sumac (or rub with the ½ a lemon) and chilli flakes.
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5Turn the heat up to medium and add the chicken to the onions. Fry the chicken legs on both sides for about 8 minutes until they begin to colour, being careful not to let the onions burn.
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6Stir in the sultanas and walnuts and drain the rice before adding it to the pan.
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7Season with salt, then pour over boiling water from a kettle so that the water comes 2cm above the rice. Cover and cook for 5 minutes, before turning the heat down to low and cooking for another 5 minutes.
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8Leave to rest off the heat for 10 minutes, then remove the lid and check that the chicken is cooked. If not, return to the heat or put into a hot oven for a few minutes.
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9Fork-up the rice to separate the grains and stir through the chopped herbs.
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10To serve top with the Greek yogurt and a scattering of pomegranate seeds and pistachios.
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11Cook's notes: You can make it without chicken, with cauliflower, or nuts or spring vegetables - the technique is the same.
