- Serves: 2
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 free range organic chicken legs
- 2 tsp of harissa paste
- 2 banana shallots or onions
- 2 sticks of celery
- 1 carrot
- 2 cloves of garlic
- 5 new potatoes
- 100ml of red wine
- 1 tbsp of plain flour
- 1 litre of good quality chicken stock
- 1 mug full of brown rice
- A pinch saffron
- Salt and pepper
- Olive oil
- Lemon wedges and fresh parsley to serve
1. Preheat the oven to 190C.
2. Chop the shallots/onions, celery, carrot, garlic and potatoes into thumbnail sized pieces, throw them into a high top oven tray and drizzle with olive oil. Don’t bother peeling them; there's a lot of flavour in the skins!
3. Place the chicken legs on top of the vegetables, spoon 1 tsp of harissa paste on each leg and brush over, fully coating the chicken. Sprinkle with sea salt, add a glug of water into the bottom of the tray and pop into the oven. Leave to cook for 40-45 minutes.
4. 30 minutes into the cooking, it’s time to get the rice on. In a heavy-based pan, throw in the rice with two mugs of boiling water. Add a pinch of saffron and season with salt and bring to the boil Once the rice is boiling, turn down to a simmer and cover with a lid. Leave it for 20 minutes to cook.
5. One the chicken is ready, remove from the oven and pop onto a plate to rest.
6. To make the gravy, put the tray onto the hob over a medium heat and mash up the vegetables using a potato masher. Add the red wine and reduce. Add the flour and stir well for a couple of minutes. Then add the chicken stock, stir well, season and leave to bubble away on a medium heat until the gravy has reduced down to the required thickness.
7. When the gravy is done, strain into a sieve over a bowl and pour into a gravy boat. *Top tip: Remove the onion skins from the strained vegetables, add any left over shredded chicken and a little gravy and this makes a perfect chicken pie filling!
8. Spoon out the rice onto a platter, lay the chicken legs on top and scatter with parsley. Serve with lemon wedges and gravy on the side.
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