One-Pot Spiced Chicken & Rice with Thyme & Apricot Loaf

Prepared in Le Creuset Enamelled Cast Iron cookware, this easy and delicious one-pot chicken and rice dish is accompanied by a freshly baked apricot loaf.

INGREDIENTS

For the one-pot spiced chicken and rice:

8 skinless chicken thighs, bone in
2 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp paprika
Salt and pepper
Olive oil
1 onion, sliced
2 garlic cloves, sliced
1 Tbsp grated ginger
Pinch chilli flakes
1 tsp turmeric
2 fresh tomatoes, grated
1.5 cups basmati rice, washed
1/4 cup seedless raisins
500ml chicken stock
3 Tbsp chopped coriander
2 Tbsp flaked almonds, toasted

For the thyme & apricot loaf:

500g bread flour
10g yeast
2 tsp sugar
2 tsp salt
100g dried apricots, soaked in 1 cup hot water for 15 minutes
4 Tbsp fresh thyme leaves
1/2 cup olive oil
Water
2 Tbsp apricot jam

METHOD

Season the chicken thighs with the ground coriander, cumin, paprika, cinnamon, salt and pepper – toss well to coat the chicken in the spices. Heat olive oil in a Le Creuset 30cm Signature Buffet Casserole, then add the chicken and brown for a few minutes on each side, the chicken doesn’t need to be fully cooked that this stage, just browned. Remove from the casserole and set aside.

To the same casserole, add the onion, garlic, ginger and chilli flakes, then sauté over low heat until the onions begin to soften. Turn the heat up to medium, then add the turmeric and grated tomatoes then sauté for a few minutes. Stir in the rice, raisins and chicken stock. Return the chicken back to the casserole, cover with a lid, then simmer over medium heat for 15-20 minutes or until the rice has absorbed all the liquid and the chicken is cooked through. Season to taste with salt and pepper, sprinkle with chopped coriander and toasted nuts before serving.

To make the thyme and apricot loaf:

Mix together flour and yeast, then add sugar and salt.

Drain (reserve liquid) and finely chop the rehydrated apricots, then add to the dry ingredients along with the thyme.

Add olive oil and the apricot liquid to the dry ingredients while mixing, adding more water as needed to form a soft dough. Knead for 10 minutes until smooth, cover and leave to rise until doubled.

Oil a Le Creuset 24cm Signature Round Casserole with Olive oil, then transfer the risen dough into the casserole. Cover with a lid and leave until doubled. Preheat the oven to 180 degrees Celsius.

Remove the lid and bake the bread for 50 minutes – 1 hour until risen, golden and baked through. Brush the surface of the bread with apricot jam as soon as it comes out of the oven to glaze.

Image and recipe by Zola Nene.