This all-in-one was never tried by me before. I have to say it was a true challenge making this dish for 40 people. The taste was nice, I just thought it was a bit too greasy to my liking. So be careful with the olive oil, maybe you have to drain some oil in between cooking the chicken an the rest of the ingredients. Great easy to prepare and cook though! -enjoy-

Ingredients (serves 4)

olive oil
2 free-range chicken legs
2 free-range chicken thighs
1 onion
1 clove of garlic
2 teaspoons ground coriander
1 heaped teaspoon ground cumin
250 g long-grain rice
150 g Medjool dates
1 tablespoon runny honey
a few sprigs of fresh coriander

Method

Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.
Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.