Fragrant Chicken & Rice

This dish is as tasty as it easy, healthy and simple. The dressing and herbs help to create a slight Asian twist to this hearty and nourishing meal.

You can try cooking with water or if you like more flavor and nourishment try cooking in a homemade stock or bone broth.

This recipe will make 4 small / medium portions.

Ingredients

1 heaped teaspoon of ground turmeric

50g of fresh ginger, peeled and roughly sliced

1.5kg whole organic, free range chicken

Sea salt to taste

200g white basmati rice

large handful of fresh coriander

large handful of fresh garden mint

Dressing

3 tablespoons of apple cider vinegar

3 tablespoon of soy sauce

juice of 1 lime

1 red chili finely chopped

Method

Preheat the oven to 200 degrees or gas mark 6. Boil a kettle and tip the turmeric and ginger into a deep casserole dish, large enough to fit the chicken.

Poor 600ml of water or even home made stock for some extra flavor into the casserole dish.

Add the chicken and sprinkle with sea salt. Cover the dish with a well fitting lid or foil and transfer to the oven for 1 hour.

After the chicken has been cooking in the oven for 1 hour remove and sprinkle the basmati rice into the liquid around the chicken. Cover again and add back to the oven, turning the tempurature to 230 degrees and leaving for 25-30 minutes.

While the chicken and rice is cooking it’s a good time to make the dressing. Simply add all the dressing ingredients together and gently whisk in a small jug.

I like the to serve the dish on the table and allow people to help themselves, garnishing with the herbs and dressing to their taste.

It can also be a good idea to add some extra greens like broccoli.