After a few false starts, well nobody is perfect, I think I have hit the bull’s eye.
What I like about this dish is the simplicity and versatility. The dish has a really delicious combination of healthy ingredients which you can play around with and adjust to suit your taste. It’s a good family option which is so easy-to-make and once it’s out of the oven, you can just pop it on the table and a centre piece and shout "DIG IN"!
1 medium onion, chopped
4 cloves garlic, minced
2 tsp ground turmeric
1 tsp ground ginger
½ tsp ground cumin
1x (200g) tin full fat coconut milk
250ml Carol’s Stock Market Chicken Stock
1 ½ tsp flaked sea salt
½ tsp ground black pepper
260g basmati or long grain white rice, rinsed
2 medium carrots, grated
150g frozen peas
Juice from 1 lime
4 skinless chicken breasts
Pre-heat oven to 180°C / 160°C fan.
Heat a cast iron casserole pot over medium high heat with a generous drizzle of oil (if you don’t have a cast iron pot and will be baking in a glass casserole dish, heat a large frying pan instead).
Once hot, add the onion and cook until just starting to turn translucent, about 5 minutes, stirring occasionally.
Stir in the garlic, turmeric, ginger and cumin, then cook until fragrant about 30-40 seconds.
Stir in the coconut milk, chicken stock, salt and pepper then add the rice, grated carrot, peas and lime juice and stir to combine. (Or transfer into your glass casserole dish from the frying pan.)
Nestle the chicken breasts into the rice mixture, spooning some of the liquid over the top, and season with a bit of salt and pepper.
Cover casserole dish with its lid and transfer to the pre-heated oven. Bake until chicken and rice are cooked through, 45-50 minutes.
Fluff rice with a fork before serving. You can garnish with some freshly chopped coriander if desired.