Lemony one-pan chicken & rice (tavuk kapama)

Name: Lemony one-pan chicken & rice (tavuk kapama)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bulb/s garlic bulb, cloves roughly chopped; 2 unwaxed lemons, zest of both, juice of 1, 1 cut into 6 wedges; 15 g pack oregano, leaves finely chopped; 20 g pack thyme, leaves only; 3 tbsp olive oil; 8 chicken thighs (skin on, bone in); 1 tsp sea salt flakes; ½ tsp ground black pepper; 1 large onion, finely chopped; 500 ml fresh chicken stock (or 1 stock cube dissolved in 500ml boiling water); 250 g easy cook long grain white rice, washed and drained; 400 g can Essential Chickpeas, drained and rinsed; ½ tsp dried mint; 25 g pack flat leaf parsley, leaves finely chopped; 3 bay leaves

Cypriot cuisine is the inspiration for Meliz Berg. She says: "This one-pot wonder is that rare thing – a meal I regularly make for my family that also makes a great relaxed dinner for guests. I always use easy-cook white rice as I find it a lot more forgiving: less likely to turn stodgy or remain undercooked. The chicken stock is essential for flavour, so use the best quality you can."

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Plusresting

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1 bulb/s garlic bulb, cloves roughly chopped
2 unwaxed lemons, zest of both, juice of 1, 1 cut into 6 wedges
½ x 15g pack oregano, leaves finely chopped
½ x 20g pack thyme, leaves only
3 tbsp olive oil
8 chicken thighs (skin on, bone in)
1 tsp sea salt flakes
½ tsp ground black pepper
1 large onion, finely chopped
500ml fresh chicken stock (or 1 stock cube dissolved in 500ml boiling water)
250g easy cook long grain white rice, washed and drained
400g can Essential Chickpeas, drained and rinsed
½ tsp dried mint
25g pack flat leaf parsley, leaves finely chopped
3 bay leaves

Preheat the oven to 230°C, gas mark 8. Using a pestle and mortar, crush the chopped garlic cloves, lemon zest, oregano and thyme until they form a smooth paste. Add 2 tbsp olive oil and mix well. In a large bowl, mix the chicken thighs with ⅔ of the garlic and herb paste, ½ tsp sea salt flakes and ¼ tsp black pepper; stir to coat. Tip the chopped onion into the base of a large heavy-based casserole dish, then place the chicken thighs on top, skin-side up. (Discard any remaining marinade.) Drizzle over the remaining 1 tbsp olive oil and roast for 30-35 minutes until the chicken is golden and crisp.
Meanwhile, pour the lemon juice into the remaining garlic paste, season with the remaining ½ tsp salt, then stir to combine. Heat the stock and 100ml water in a large pan. When the chicken is golden, transfer to a plate. Carefully tip the rice and chickpeas into the casserole dish, along with the garlic and herb paste, dried mint, the remaining ¼ tsp black pepper and most of the parsley (reserving a little); stir to combine. Pour over the hot stock and place the chicken thighs, skin-side up, on top of the rice, adding any resting juices too. Nestle the bay leaves and lemon wedges between the chicken. Reduce the temperature to 210°C, gas mark 7. Bake for another 30-35 minutes until the rice is tender and the chicken is cooked through, no pink meat remains and the juices run clear.
Remove the dish from the oven and let it sit, covered with foil or a lid, for 10-15 minutes to allow the chicken to rest and the rice to soak up the juices. Scatter over the remaining parsley to serve.

And to drink...

Chardonnay is often full of lemony notes, a treat alongside the chicken, especially if it’s an unoaked version such as this Simpsons Chardonnay, England*

If you fancy a summery rosé, M de Minuty Provence Rosé, France, is aromatic and zesty, working well with the herby chicken.

*Available in selected stores

Typical values per serving when made using specific products in recipe