Method
- Pre-heat a large non-stick frypan.
- Lightly spray with oil, add the chicken and cook until golden brown, turning often.
- Remove the chicken drumsticks from the pan and set aside.
- Add the rice, water, mustard and herbs. Mix well.
- Add kūmara and carrots to the rice mixture, mix briefly and place the chicken on top of the rice and vegetables. Do not stir.
- Cover and cook gently for 15 minutes.
- Add the rest of the ingredients, cover and cook until carrots and kūmara are tender and chicken is cooked.
- You can also bake, covered at 180 degrees Celsius for 1 ½ hours.
Notes
Part of this dish's beauty is the chunky vegetables - so resist the urge to cut things neatly!
From The Heart Foundation's 'Quick Food for the Heart'.
Last reviewed
