Mum Dump Cardamom Chicken

Ok pre-kids this was my favourite meal (inspired by Ottolenghi's Caramelised Onion & Chicken). I've adapted his recipe to make it fast & mum dump proof!! I wasn't sure it would work but it turned out so well and my kids also ate it (had to have yoghurt as a condiment). If your children don't like cranberries you can also replace these with currants or raisins. Check out the recipe below!

Ingredients

• 1 kg boneless chicken thighs
• 2 cups basmati rice, rinsed and well drained (I use the organic one from Harris Farm and it is amazing!)
• 1 brown onion, finely diced
• 3 cloves garlic, crushed
• ½ cup dried cranberries or sultanas/currants (I get organic from Harris Farm)
• 3 cups chicken bone broth
• 1 tbsp ground cardamom
• 2 tsp ground cinnamon
• 1½ tsp salt
  
• 1 tbsp ghee 
• 1-2 tbsp olive oil

To serve

• Large handful fresh dill, roughly chopped
• 1/2 cup greek yoghurt 
• 1 lemon

Method

1. Preheat oven to 190°C fan-forced.
2. Add the rinsed rice, onion, garlic, cranberries, cardamom, cinnamon, ghee and salt straight into a large baking dish.
3. Pour over the bone broth and give everything a quick stir, making sure the rice is evenly distributed and submerged.
4. Place the chicken thighs over the top of the rice so they are 3/4 submerged by liquid. Drizzle with olive oil and season with a little extra salt and pepper.
5. Cover the baking dish tightly with foil (or you can put in an oven-proof cast iron pot with lid) and bake for 45 minutes.
6. Remove the foil and bake for a further 15 minutes, or until the chicken is golden, cooked through and the rice is tender. If the rice is looking crispy, add more oil to the top and give the rice as stir. 
7. Remove from the oven and allow to rest for 5–10 minutes. Fluff the rice around the chicken.
8. Finish generously with fresh dill, chopped pistachios and a good squeeze of lemon.

Mum Dump tip: If the rice is still a little firm after the first 45 minutes and most of the liquid has disappeared, add around ¼ cup hot broth or water, cover again and cook for another 5–10 minutes before uncovering.

Enjoy! x x