Dinner

One Pot Chicken & Red Rice Pilaf

Step 1 of 5

Preheat oven to 180°C. Place the Ninja PossiblePan over medium heat, add oil and allow to heat for 2 to 3 minutes.

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
200g red rice, rinsed, drained
500ml chicken stock, warm
75g dried apricots, halved
25g coriander leaves, chopped (reserve some leaves for garnish)
4 x 275g bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
7oz red rice, rinsed, drained
17fl. oz chicken stock, warm
2oz dried apricots, halved
0.89oz coriander leaves, chopped (reserve some leaves for garnish)
4 x 9.7oz bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

Step 2 of 5

Once pan is hot, add the spring onions and pepper. Sauté for 2 minutes, then mix in the garlic, ground cinnamon, coriander and cumin. Cook for 5 minutes, or until onions and peppers are softened.

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
200g red rice, rinsed, drained
500ml chicken stock, warm
75g dried apricots, halved
25g coriander leaves, chopped (reserve some leaves for garnish)
4 x 275g bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
7oz red rice, rinsed, drained
17fl. oz chicken stock, warm
2oz dried apricots, halved
0.89oz coriander leaves, chopped (reserve some leaves for garnish)
4 x 9.7oz bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

Step 3 of 5

Add the rice, stock, apricots, and coriander leaves and stir to combine. Arrange chicken legs skin side up on top of rice and season as desired. Cover pan with lid.

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
200g red rice, rinsed, drained
500ml chicken stock, warm
75g dried apricots, halved
25g coriander leaves, chopped (reserve some leaves for garnish)
4 x 275g bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
7oz red rice, rinsed, drained
17fl. oz chicken stock, warm
2oz dried apricots, halved
0.89oz coriander leaves, chopped (reserve some leaves for garnish)
4 x 9.7oz bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

Step 4 of 5

Transfer the pan to the oven and cook, covered, for 1 hour. After 1 hour, remove lid from pan and turn oven up to 220°C. Cook for an additional 25 to 30 minutes, or until the rice is cooked and chicken is golden brown.

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
200g red rice, rinsed, drained
500ml chicken stock, warm
75g dried apricots, halved
25g coriander leaves, chopped (reserve some leaves for garnish)
4 x 275g bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
7oz red rice, rinsed, drained
17fl. oz chicken stock, warm
2oz dried apricots, halved
0.89oz coriander leaves, chopped (reserve some leaves for garnish)
4 x 9.7oz bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

Step 5 of 5

When cooking is complete, remove pan from oven and let cool for 5 minutes. Stir rice and serve with chicken. Garnish with coriander leaves as desired.

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
200g red rice, rinsed, drained
500ml chicken stock, warm
75g dried apricots, halved
25g coriander leaves, chopped (reserve some leaves for garnish)
4 x 275g bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

2 tbsp olive oil
1 bunch of spring onions, sliced into 1cm lengths
1 red pepper, deseeded, diced into 1cm cubes
2 garlic cloves, peeled, crushed
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
7oz red rice, rinsed, drained
17fl. oz chicken stock, warm
2oz dried apricots, halved
0.89oz coriander leaves, chopped (reserve some leaves for garnish)
4 x 9.7oz bone in, skin on chicken legs
Salt, as desired
Ground black pepper, as desired

Compatible with

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Share this recipe

Related recipes

Breads & Baked Goods, Sides

Milk Dinner Rolls

Dinner

Sausage & Pepper Pasta

Dinner

Cottage Pie