Aegean chicken & rice bake

Name: Aegean chicken & rice bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
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

Sabrina Ghayour

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.4 out of 5.72 ratingsRate

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Combine rice with fragrant herbs, then bake with chicken thighs – the rice soaks up the rich flavours of olives, lemon and feta

Egg-free

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal505
fat15g
saturates4g
carbs52g
sugars4g

low
fibre5g
protein39g

high
salt2.34g

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.

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Overall rating

A star rating of 4.4 out of 5.72 ratings

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