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Chicken and Wild Rice

This lovely stew is from Nigella Lawson’s brand new book, Simply Nigella. Filled with spices and sweet dried cranberries, the chicken is tender and the wild rice perfectly cooked. (We just learned that wild rice is actually a grass seed, not rice at all — who knew?) This is a wonderful, easy-to-prepare one-pot that you will make again and again!

Chicken and Wild Rice

2 tbs. olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp. ground tumeric
2 tsp. coriander seeds
2 tsp. cumin seeds
8 boneless, chicken thighs, cut into 4 pieces
1¼ cups wild rice
½ cup dried cranberries
1 quart chicken stock
cilantro, finely chopped

Heat the oven to 350°F. Put a wide, oven-proof casserole with a lid (one that will hold all the chicken snugly) on the stove. Add the oil, then the onion and cook 5-10, until just softened. Add the garlic and the spices. Season the chicken. Turn up the heat, add the chicken pieces and stir for 3-4 minutes. Add the rice, stirring for 1 minute, then toss in the cranberries and the stock. Clamp on the lid and bake for 1 hour.

After 1 hour, remove the lid and continue cooking for 15-20 minutes so the rice absorbs most of the stock. Stir in half of the cilantro and sprinkle the rest on the top.

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