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.
4 comments:
The rice looks fantastic! I love all of the colours mixed into it too! :)
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 :)
Oh yum, I love the idea of the oven doing the heavy lifting too.
And it looks so colorful and inviting!
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