For the Mondays when time is short and there is only rice and leftover Sunday chicken in the houseThis is a great one-pot meal that packs a good punch nutritionally if you're using home made stock (even if you serve it with baked beans as my youngest small enjoys)
You will need: Enough basmati rice to cover 1cm over the bottom of a 4cm deep gratin dish; Chicken stock; Chicken leftovers, torn from the bone; Bay leaf, and 1dessert spoon of any or all of the following:Cumin seeds, mustard seeds, coriander seed; Thick slice Trewithen butter
Method:
Preheat oven to gas 4, 130 degrees
Measure the rice into the gratin dish then pour into a saucepan, fill with cold water and leave for 5 minutes
Toast spices in a dry pan until flavours are released, remove and crush in a pestle or use a heavy mug and a rolling pin
While the rice is soaking tear any leftover chicken from the bone and put straight into the dish. You may want to leave the wings intact, they will add a great flavour
Tip rice into a sieve and put under running water for a minute or so, mixing with your hands as you go
Transfer to the gratin dish and mix rice and chicken, scatter over the spices
Tuck a couple of bayleaves into the mixture and crumble a little salt over the top
Sit gratin dish on top of a baking sheet and pour over the stock to cover the rice plus half its depth
Bake for 30 minutes, but check after 20. You may need to add some more stock or turn the rice if the top is browning too quickly
When the rice is tender to the touch (30-40 mins depending on your oven and the size of the pan) remove from the oven and dot chinks of butter over the top. Cover with foil or return to the oven that has been turned off.
Give a couple of good stirs just before you serve.
Notes
Great on its own with a green salad and plain yoghurt, or serve with any roast meat/sausages and a plate of greens
This won't reheat ... but we doubt you will have leftovers