• 4 chicken legs cut in 2 or 4 pieces, depending on size

  • 50ml olive oil

  • 1 onion, sliced

  • Fresh thyme

  • Bay leaf

  • 5g cumin seed

  • Pint dry white wine

  • 5g plain flour

  • ½ stock cube

  • Salt and pepper

  • 300g white rice

  • 150g black and green olives

  • 200g double cream

  • Bunch of flat parsley

  • 2g grated nutmeg


  • 1.

    Season the chicken 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. 

  • 2.

    Drizzle the rest of the oil into the pan and soften the onions. Add the bayleaf, thyme and cumin then replace the chicken. Sprinkle the flour over the chicken and allow it to cook through so that it absorbs completely. Pour the wine in and crumble the stock cube into the mixture. Add the rice and bring to the boil.

  • 3.

    Once at boiling point, put a lid on the pan and cook in the oven for 45 minutes.

  • 4.

    Remove from the oven and place on a low heat on the hob. Add double cream, olives, parsley and nutmeg and heat through before serving.

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