Aegean chicken & rice bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 145g mixed black and green olives, pitted
- 200g fine green beans, trimmed and cut into 4 pieces
- 1 jar roasted red peppers, drained and roughly chopped
- 350g basmati rice
- 2 tbsp tomato purée
- 1 tbsp rose harissa
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tbsp garlic granules
- 1 chicken or vegetable stock pot
- 1kg boneless and skinless chicken thighs, cut into bite-sized pieces
- 1 lemon , cut into wedges, to serve
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Tip the olives, green beans, roasted red peppers, rice, tomato purée, rose harissa, oregano, paprika and garlic granules into a large ovenproof dish. Season well.
- STEP 2
Dissolve the stock pot in 800ml just-boiled water from the kettle, then pour it into the dish and mix well. Stir in the chicken, then cover and bake for 30 mins. After this time, uncover, stir well, then bake for another 30 mins until everything is golden, cooked through and piping hot. Serve with the lemon wedges for squeezing over.
