Created by Hairy Bikers Diet Clubber Gemma, she says "This is a real one-pot marvel. It’s super-easy and relatively inexpensive too."
We loved it, and we are pretty sure you're going to as well. Enjoy!
- 1 tsp butter
- 1 tbsp olive oil
- 1 large onion, peeled and chopped
- 1 green pepper, deseeded and chopped
- pinch of saffron
- 1 lemon
- 300g boneless, skinless chicken breast
- 500ml of good-quality chicken stock
- 400g can of chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 400g basmati rice
- salt and pepper
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Heat the butter and olive oil in an ovenproof pot or casserole dish on the hob. When the butter has melted, chuck in the onion and pepper. While they’re browning, add a pinch of saffron to a ramekin of hot water – it will start to turn that gorgeous yellow colour – and after ten minutes squeeze in the juice of half the lemon. Cut the chicken into bite-size chunks and sprinkle with chilli flakes.
- Add the chicken to the pan and cook until lightly browned. Pour in the stock a little at a time, letting the mixture bubble after each addition before you add more. Now add the chickpeas, cumin, coriander, salt and pepper, then the saffron mixture.
- Allow the mixture to bubble for another ten minutes, then add the rice. You shouldn’t be able to see the rice on the surface of your concoction at this stage – if you can, add more stock or a glass of white wine, as it will need lots of liquid to cook in. Slice the rest of the lemon into wedges and add them to the pan.
- Put the lid on the pan and pop it into the preheated oven for 45 minutes or until the rice is soft. Check half way through the cooking time and the pan looks a little dry, pour in a cup of boiling water.
- Serve with warm flat breads and mint tea for an authentic Moroccan meal and remember to fish out the lemon slices when you dish up!
TIME TO SHED SOME TIMBER?
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