Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total time: 1h 25 mins
- Skill Easy
- Serves 4 people
One Pot Chicken & Red Rice Pilaf
TIP: Using warm stock helps to speed up the cooking of the rice.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Sulphites
Ingredients
- 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
Cooking mode
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Method
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Step 1
Preheat oven to 180°C. Place the Ninja PossiblePan over medium heat, add oil and allow to heat for 2 to 3 minutes.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 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.
