Lemon Chicken Rice Bake
Cherie Metcalfe
A one-pan wonder packed with juicy chicken, fluffy rice and loads of fresh, lemony flavour. Whatevz Mum brings fennel, dill and citrus to the party, while cream and baby spinach stirred through at the end make the rice beautifully rich. Easy, comforting and exactly the kind of dinner you’ll want to put on repeat.
Ingredients
- 2 cups basmati rice
2 lemons
1 teaspoon Whatevz Mum
2 heaped teaspoons Blow My Coals
5 cups boiling water
2 chicken stock jellies or stock cubes
Handful of fresh dill, roughly chopped
8 chicken drumsticks
1 tablespoon olive oil
1 bag baby spinach
1 cup cream
Directions
Preheat the oven to 180°C fan bake.
Add the basmati rice to a large, shallow casserole dish. Thinly slice one lemon and arrange the slices over the rice.
Sprinkle over Whatevz Mum and half of the Blow My Coals. Pour in the boiling water, add the stock jellies or cubes and scatter over a generous handful of chopped fresh dill.
Place the chicken drumsticks in a large bowl. Drizzle with olive oil, then add the remaining Blow My Coals and the zest of the second lemon. Toss well until the chicken is evenly coated.
Arrange the seasoned chicken drumsticks over the rice. Bake uncovered for 10 minutes, then cover with a lid and cook for a further 30 minutes, or until the chicken is cooked through and the rice is tender.
Carefully remove the chicken from the dish and set aside. Fluff the rice with a fork, then add the baby spinach and cream. Gently stir everything together until the spinach begins to wilt and the rice is creamy.
Return the chicken drumsticks to the top of the rice. Finish with a little extra fresh dill and serve straight from the dish.
