Our Go-to Chicken Rice
This one pot, easy chicken rice is my saviour on busy, hectic days when I have little time to make dinner and yet need to ground the little ones with a nourishing meal. It’s a VERY forgiving recipe so if you don’t have all the ingredients or are cooking with your kids hanging off you, it will still work! My quantities are rough as I don’t have time to measure, and while the spices are very subtle (enough for babies) you know your kids best so feel free to omit anything you know they don’t like. On that note, what I will say, is try not to underestimate their palates, especially if they’re still very little. They learn from us and there’s no reason why they shouldn’t enjoy delicious, flavoursome food (with interesting flavours like turmeric and ginger!).
Using some kind of bone broth for at least half of the liquid makes this meal even more nourishing and delicious but if you don’t have any, water will do. Similarly, I love ghee but if you only have butter or olive oil those are fine too! Just make this with whatever ingredients you have, and before you know you will have made this one pot chicken rice entirely your own!
INGREDIENTS:
2 Tbs ghee (or butter or olive oil)
2 garlic cloves, crushed
1 onion, peeled and diced
1 tsp grated fresh ginger
1/2 tsp fresh or ground turmeric
1/2 tsp ground cumin
1/2 tsp ground cinnamon
500 grams chicken drumsticks or thighs, sliced
1-2 tomatoes, roughly chopped
Handful raisins or currants
Zest of a lemon (reserve lemon to season when serving)
1.5 cups rice
3 cups chicken broth/water
Herbs, sea salt and pepper to serve.
METHOD:
Heat ghee in a medium to large pot, my favourite is a cast iron, like a Chausser or Le Creusset but any will do.
Saute the garlic, onion and ginger for a couple of minutes until soft and fragrant. Add spices, if using, and stir for another minute or so. Now add the chicken and brown on all sides. Toss in the tomatoes, raisins and zest and stir through for another minute or so. Now stir in the rice and mix it through so it’s evenly coated. Finally add the broth and/or water making sure that all the chicken is covered. Bring to the boil and then reduce to low heat, place the lid on slightly ajar, and cook for around 20 minutes until all the liquid is almost absorbed. Turn off heat, place the lid on, allow it to steam for another 10 minutes until completely cooked.
To serve, jazz it up with fresh herbs like mint and parsley. For adults, you can pimp it up further with a squeeze of lemon, sea salt and fresh chilli. You could even add chopped roasted pine nuts or almonds. Yum!
Enjoy!
Notes:
To feed the baby, simply puree a portion (before seasoning) and serve as is for a toddler.