Luke Mangan's chicken hot pot

Embrace cosy winter cooking with this tasty chicken dish. It’s a family-friendly one-pot wonder that’s easy to prep.

6

20m

35m

Ingredients

  • 700g chicken thigh fillets
  • 2 tbs honey
  • 3 tsp Moroccan seasoning
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 gold sweet potatoes, peeled, chopped
  • 400g can chickpeas, rinsed, drained
  • 400g can diced tomatoes
  • 1 cup (250ml) chicken stock
  • 50g currants
  • 80g pistachios, toasted, chopped
  • Coriander, to serve

Rice

  • 250g pkt microwavable brown rice
  • 1 1/2 tbs extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 tsp fennel seeds
  • 1 cup (250ml) chicken stock
  • 1 cup (120g) frozen peas

Method

STEP 1

Preheat oven to 200°C. Place the chicken, honey, Moroccan seasoning and half the oil in a bowl. Season with salt and pepper. Toss to coat. 

STEP 2

Heat a flameproof roasting pan over medium heat. Add the remaining oil, onion and garlic and cook for 2-3 mins or until the onion softens. Add chicken mixture, sweet potato, chickpeas, tomato and stock and stir to combine. Bring to the boil. Cover with foil and bake for 30 mins or until the chicken is cooked through. 

STEP 3

Meanwhile, to make the rice, heat the rice following packet directions. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, for 2-3 mins or until the onion softens. Add the fennel seeds and rice and cook, stirring, for 1-2 mins. Add the stock and peas. Stir to combine. Season with salt and pepper. Cook for 2-3 mins or until heated through.

STEP 4

Sprinkle the chicken mixture with currants, pistachio and coriander. Serve with the rice. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.