An all-in-one chicken hotpot for four that can be prepared, cooked and served in less than an hour.
1tbsp olive oil
700g (about 5) The Co-operative Elmwood British chicken thighs, skins removed
2 yellow peppers, deseeded and chopped
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1tsp ground cumin
1tsp ground coriander
1 red or green chilli, deseeded and finely chopped (optional)
400g tin chick peas, drained and rinsed
500ml chicken stock
200g risotto rice
handful chopped fresh coriander
Preheat the oven to 190°C/fan 170°C/Gas 5.
Heat the oil in a flameproof casserole dish and fry the chicken until golden.
Take out of the dish and put on a plate.
Add the peppers, onion, garlic, spices and chilli (if using), to the dish and fry gently for 5 minutes.
Put the chicken back in the dish, add the chick peas and stock, cover and cook in the oven for 20 minutes.
Add the rice and cook for a further 20 minutes.
Sprinkle over the chopped coriander and serve.
Preparation time: 10 mins
Cooking time: 45 mins approx