One pot chicken, rice, lemon, green olives and macadamias

This one pot chicken and rice recipe comes from Darren Robertson, chef and co-owner of popular Sydney restaurant Three Blue Ducks.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Chicken & Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 tbsp ghee
• 500 g chicken thigh cutlets (skin-on)
• Salt and black pepper
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 300 g jasmine rice
• 700 ml chicken stock
• 2 tbsp roughly chopped macadamias
• 3 tbsp dried currants
• 3 tbsp roughly chopped green olives
• 1 tbsp finely chopped preserved lemon

Spice blend

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• A pinch of chilli flakes

Salad

• 1 banana eschallot, thinly sliced
• Olive oil, for drizzling
• 1/3 cup each mint, flat-leaf parsley, watercress leaves
• ½ lemon, juiced

Resting time: 10 minutes

Instructions

1. To make the spice blend, combine the spices in a small dry frying pan and dry-toast the spices over medium heat, shaking the pan occasionally, until lightly fragrant. Transfer the spices to a spice grinder or mortar and pestle and crush to a coarse powder. Set aside.
   
2. Heat the ghee in a large, heavy-based saucepan. Season the chicken cutlets with salt and pepper, then brown on both sides in the ghee. Remove to a plate. Return the pan to the heat with the onion, garlic and the spice blend, stirring well to combine. Stir through the rice, chicken stock, macadamias, currants, olives and preserved lemon to the pan. Return the chicken cutlets to the pan, then bring to a simmer, cover and cook gently for 20 minutes. Turn off the heat and allow the pan to stand covered, for a further 10 minutes.
   
3. Meanwhile, prepare the salad by combining the ingredients in a large salad bowl and tossing lightly to combine. Season to taste with salt and pepper.
   
4. Serve the one pot chicken and rice with lemon, green olives and macadamias with the herb salad.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chicken & Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G