Turmeric Chicken Rice Bake
Just what you need for an easy all-in-one winter weeknight dinner, packed with comforting flavours and vibrant golden rice infused with warm earthy turmeric and aromatic spices. Tender chicken drumsticks bake perfectly alongside the rich, flavourful rice, creating a hearty family meal with minimal fuss and maximum flavour. Cosy, nourishing and full of delicious savoury goodness, this rice bake is the perfect dish for cooler nights.
Ingredients
2 tbsp olive oil
8-10 Chicken Drumsticks
1 red onion, finely diced
1 tsp Mrs Rogers Ground Turmeric
1 tsp Mrs Rogers Ground Cumin
½ tsp Mrs Rogers Garlic Powder
4 garlic cloves, finely grated or minced
1 tsp Mrs Rogers Chilli Flakes, (optional if you want a little heat)
2 cups Mrs Rogers Chicken Stock
¾ cup white rice, rinsed
1 cup chickpeas, drained and rinsed
¼ cup currants or cranberries
2 tbsp chopped coriander, (optional)
Directions
Preheat the oven to 220°C conventional or 200°C fan-forced.
Heat the oil in a large frying pan over a medium to high heat, add the chicken and cook, turning until browned all over. Transfer to a large ovenproof dish (35cm x 25cm).
Cook in the oven for 15 minutes.
Meanwhile, heat the same frying pan over a medium heat, add the onion and cook, stirring occasionally, for 5-10 minutes, until tender.
Add the spices and stir over the heat for 1-2 minutes.
Add the chicken stock and bring to the boil, remove the pan from the heat.
Sprinkle the rice evenly around the chicken in the dish, brushing off any grains that settle on top of the chicken.
Add the hot stock mixture, chickpeas and currants. Cover it tightly with foil. Return the dish to the oven and cook for about 20 to 25 minutes, or until the rice is tender and the chicken cooked through.
Sprinkle with coriander (if using) before serving.