Saturday, May 31, 2014

Braised Chicken with Spiced Rice - Karen Martini's recipe

I spotted a delish sounding recipe in The Age from Karen Martini for Braised Chicken, Spiced Rice and Cranberries.  I love the fact that the oven does a lot of the heavy lifting during the cooking time - you do have to brown off the chicken, but otherwise, there is not that much prep or hands on time to make this.

I loved all the different flavours and textures - sweet cranberries, crunchy pepitas, spicy rice and soft, braised chicken.  This one was a winner for me.

I served my chicken and rice with piperade stir fry and beans (not shown): 

This was a fab, hearty dinner for cooler evenings.


Lorraine @ Not Quite Nigella said...

The rice looks fantastic! I love all of the colours mixed into it too! :)

Kari said...

I love the picture of this all in the pan. What a colourful dish - and dried fruit always gets a tick in savoury dishes from me :)

2paw said...

Oh yum, I love the idea of the oven doing the heavy lifting too.

Kayte said...

And it looks so colorful and inviting!