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One-Pot Chicken with Wild Rice Pilaf by Magdalena Roze

One-Pot Chicken and Wild Rice Pilaf

This One-Pot Chicken and Wild Rice Pilaf is a comforting meal rich with spices, perfect for busy evenings or weekend gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, South Asian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup coconut oil Use refined for a neutral base or unrefined for a subtle aroma.
  • 1/3 cup curry leaves Fresh leaves deliver the best flavor.
  • 1 tablespoon ground turmeric
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 tablespoon brown mustard seeds
  • 1 large onion, thinly sliced
  • 2 cups wild rice, rinsed and drained Combine with other long-grain rice for softer texture if preferred.
  • 1 liter chicken stock
  • 1.8 kg whole chicken, skin on, quartered Bone-in pieces add flavor and moistness.
  • 1 bulb garlic, halved crossways
  • 1 large lemon, juiced
  • 1 cup thick Greek-style yoghurt
  • 1/3 cup finely shredded mint leaves
  • 1 Lebanese cucumber seeds removed, finely chopped
  • 1 lime juiced
  • 1 long green chilli, seeds removed, finely chopped
  • 1 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 180C.
  2. In a bowl, combine yoghurt, cucumber, mint, and 1 tsp salt; chill until required.
Cooking
  1. Heat coconut oil in a large, flameproof casserole over medium heat.
  2. Add curry leaves, spices, and onion; cook for 5 minutes until onion is soft.
  3. Stir in wild rice and chicken stock, scraping caramelized bits from the base.
  4. Add chicken, garlic, and lemon juice.
  5. Cover tightly with foil and roast for 2 hours.
  6. Increase the oven temperature to 220C, remove foil, and roast for another 10 minutes until skin is crisp.
  7. Let it rest for 5 minutes, sprinkle with coriander, and serve with yoghurt and lime.

Notes

For a vegan version, replace chicken with portobello mushrooms or tempeh. For milder or spicier profiles, adjust chilli and mustard seeds accordingly.