Ingredients
Serves 42 tablespoons olive oil
8 chicken drumsticks or mixed chicken pieces
1 brown onion, chopped
1 green capsicum, chopped
2 garlic cloves, chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons mild paprika
2 cinnamon sticks
Pinch of saffron threads
¼ teaspoon chilli powder
½ cup dry white wine
400g can diced tomatoes
1½ cups chicken stock
1 cup Arborio rice
Flat-leaf parsley leaves, chopped
Spanish black olives, pitted
Method
Preheat oven to 180°C/160°C fan-forced.
Heat half the oil in a heavy based, ovenproof casserole dish over medium-high heat. Add chicken. Cook, turning occasionally, for 5 to 7 minutes or until browned. Transfer to a plate.
Add remaining oil, onion, capsicum and garlic to pan. Cook for 2 to 3 minutes or until softened. Add turmeric, cumin, paprika, cinnamon sticks, saffron and chilli. Cook for 1 minute or until fragrant. Add wine, tomato, stock, rice and chicken. Stir to combine. Cover with lid. Transfer to oven. Bake for 45 to 50 minutes or until rice is tender and liquid nearly all absorbed.
Remove from oven. Stir through parsley and olives. Serve.
Notes:
Remove chicken skin before cooking for a lower-fat meal. Use thigh fillets if you want a quicker meal. This would cut the cooking time down to 25 minutes.