Living alone in a small seaside community, food writer Nici Wickes found her happy place. In her new cookbook, A Quiet Kitchen, she shares how her love of food and cooking has helped shaped her contentment and shares simple yet delicious dishes that can fill a soul, sole or otherwise, with moments of satisfaction and pure pleasure. This one-pot chicken wonder fits the bill entirely.
Nici says, "A one-pot dream dinner for one! If you haven't tried rice cooked in tomato pulp, you're in for a treat."
|1 Tbsp||olive oil|
|1||chicken Maryland (that's the drum with thigh attached)|
|1||medium onion, diced|
|1-2 sprigs||fresh rosemary|
|⅓ cup||medium-grain rice|
|2||large tomatoes (or ¼-½ cup passata)|
|½ cup||vege stock or water (add ½ tsp salt if using water)|
|To taste||salt and pepper|
|To garnish||chopped parsley|
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- In a heavy-based pot, heat the oil and brown the chicken skin-side down then flip it and cook for a further 5 minutes. Add in chopped onion and rosemary and cook for 2-3 minutes.
- Pour rice around chicken then grate in the tomatoes (or add passata). Use a box grater on the large-hole side. You'll be left with just the skin.
- Pour in stock or water, cover and bring to a simmer for 12–14 minutes. Check the rice is cooked and the liquid mostly evaporated. Check the seasoning is okay for you – add more salt or pepper as you wish.
- Leave to steam with the lid on for 5 minutes. Maybe prepare a salad if you fancy it. Serve with a small handful of chopped parsley.
A Quiet Kitchen by Nici Wickes, photography by Todd Eyre, published by Bateman Books, RRP$45
- Serves: 1