thumbnail (1)by Meg Cronin

This is a very comforting chicken and rice dish with celeriac roasties – just perfect to have on a cold winter’s night.

You can prep your own chickpeas for this, by soaking them overnight and boiling them with an onion, carrot, stick of celery and peppercorns for the time stated on the packet. If you use a whole packet, you can freeze the chickpeas in smaller batches for humus, rice recipes like this one or you can save them to add to other dishes


serves four people with extra:

  • Six chicken pieces, on the bone

For the chicken seasoning:

  • A drizzle of olive oil
  • 3 cloves of crushed garlic
  • Half a teaspoon of garam marsala
  • Half a teaspoon of ground coriander
  • Half a teaspoon of cayenne pepper
  • Half a Lemon
  • A sprinkling of dried black olives
  • Salt and Pepper to taste

For the rice:

  • 12 oz rice
  • 24 fl oz of boiling water
  • 400 g / 15 oz of chickpeas
  • 1 onion, chopped finely
  • 1 clove of garlic, crushed and chopped
  • Half a stock cube

For the celeriac roasties:

  • Half a celeriac, chopped in the style of chips
  • Salt and Pepper to taste
  • A drizzle of olive oil
  • A sprinkling of rosemary or thyme


  1. Preheat your oven to 180 degrees
  2. Put your chicken into a large baking dish, coat them in a drizzle of olive oil and salt and pepper to taste. Crush and chop the garlic and add to the dish. Then mix up the garam masala, ground coriander and cayenne pepper and add this to the chicken, along with the sprinkle of dried black olives. Mix it all up well, then squeeze the lemon juice over the chicken, mixing again and throw in the lemon rind to get every last bit of flavour. Cook in the oven for 45 -50 minutes.
  3. Next, chop up your celeriac; place the pieces on two baking trays, coating them with olive oil and salt and pepper to taste. Add your herbs and give them a final mix. Put these in the oven for 30 minutes, until golden and soft.
  4. Measure out your rice, put it in a sieve and rinse with cold water until it runs clear, to get rid of extra starch. Leave to one side.
  5. Boil up your water and add half a stock cube to it. Heat a large pan with a little olive oil and add the finely chopped onion. Let this cook for a couple of minutes until soft then add the chopped garlic, cooking this for a minute more. Next, add the rice, chickpeas and stock cube infused hot water. Give it a quick mix and cover with a lid. Cook the rice for 15 – 20 minutes, until it is soft and fluffy.
  6. You will know when the chicken is fully cooked, as it will fall off the bone and its juices will run clear.

We had this with pickled spicy red cabbage, but you can serve this up with a zingy tomato salad or some leafy greens






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