Even if you think you have stored your chicken properly in the freezer it can get freezer burnt, it is usable so try not to contribute to 4,000 tonnes plus of poultry thrown out in NZ; make this instead.

This is a fabulous dish to use up chicken and the oven does most of the work!

TIP: Thaw frozen chicken completely in a refrigerator or defrost in a microwave prior to cooking, do not thaw chicken on a bench or under running water.

Once thawed, cook within 24 hours. Do not refreeze after thawing.I’ve been making this for years.  It’s a quick rustle up, which gets the kids eating vegetables and if you don’t have children it is simple good nosh on a cold day, especially if you have some cauliflower you want to use up and some roasted pumpkin from the night before.

Chicken Delight - One Pot Wonder

You Will Need:
Clean hands

Large stove top dish that you can use in the oven as well, with a lid

Use tin foil (recyclable preferably) if no lid, although seal this well

Cutting board and knife

Grater

Bowl or pot for heating the stock

Wooden spoon

Serves - 5 - 6 people pending appetite!

Ingredients

2-4 tbsp olive oil

1 large leek, cleaned, halved and finely chopped

2 cloves of garlic, smashed and finely chopped

2 carrots, grated

500g chicken thighs, cut into medium sized pieces

(OR 2 - 4 breast of chicken, place hand on top then half through lengthwise then cut into pieces, cooks quicker)

Good pinch of Turmeric powder

1 cup of uncooked white rice (brown works but takes ages to cook and can dry out the dish)

1.5 - 2 cups cups of hot chicken stock

½ cup of cream

Salt and pepper to taste

Parsely (I used flat leaf) or coriander works well too - coarsely chopped

Method:

Preheat your oven to 180’C on fan bake.

Add half the olive oil to your pan and heat on the stove top on a low-medium heat.

Once heated saute the leeks and garlic till soft (about 5 minutes).

Add the grated carrot to the leeks for 2 minutes stirring occasionally, then push the leek & carrot mixture to the side of the pan.

Add the rest of the olive oil and brown off the chicken pieces, in batches so it browns well.

Once chicken is browned mix back in the leek and carrot mixture so evenly placed in the pan.

Remove the pan from the heat, I add the rice in the gaps around the chicken and leek mixture, scatter the pinch or so of turmeric over then salt and pepper to taste.

Pour the hot stock over evenly, reserving a little stock.

Mix gently in with your wooden spoon, you don’t want too much of your rice sitting on top of the chicken pieces.

Put the lid on and pop into the oven, for 30 minutes.

I tend not to check this dish but you can and give it a little stir.

Once the 30 minutes is up check the chicken and rice is cooked, if not pop back in for a couple of minutes with lid on.

If it appears a little dry add some more stock, hot is best but a dash of cold is just fine.

Once cooked remove from the oven and add the cream and gently fold it through.

Scatter your herb of choice over and serve, does not last long in our house.