85g pine nuts
2 tbsp olive oil
1 stick celery chopped
1 tsp turmeric
8 skinless boneless chicken thighs
350g long grain rice
850ml chicken stock
handful fresh coriander leaves, to serve
Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
Heat the oil in the casserole and soften the celery with the turmeric for 3 mins.
Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil.
Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed.
Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.
Recipe from Good Food magazine