- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: medium
- 4 chicken legs, cut into 2 or 4 pieces depending on size
- 50 ml olive oil
- 1 onion, sliced
- 1 bay leaf
- 1 sprigs fresh thyme
- 1 tsp cumin seeds
- 1 tsp flour
- 600 ml dry white wine
- 300 g white rice
- 200 ml double cream
- 150 g olives, black and green
- 1 bunches flat leaf parsley, chopped
- pinches grated nutmeg
- salt and black pepper
1. Preheat the oven to 180C/gas 4.
2. Season the chicken pieces with salt and pepper. Heat half the oil in a large, deep oven proof pan and colour the chicken on both sides. Remove the chicken and place in a bowl to keep warm.
3. Drizzle the rest of the oil into the pan and soften the onions gently without colouring them. Add the bay leaf, thyme and cumin and then replace the chicken. Sieve the flour over the chicken and let it cook through so that it absorbs completely.
4. Pour the wine in and crumble the stock cube into the mixture. Add the rice and bring to the boil.
5. Once at boiling point, put a lid on the pan and cook in the oven for 45 minutes.
6. Remove from the oven and place on a low heat on the hob. Stir in the double cream, olives, parsley and nutmeg and heat through before serving.
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