One-Pot Chicken Rice with Homemade Garlic Yoghurt Dressing

• 3 free-range chicken drumsticks
• 3 free-range chicken thighs
• 3 shallots, skin removed and quartered
• 6 garlic cloves
• Salt
• Pepper
• Olive oil

Rice

• 500g cherry tomatoes 
• 300g pitted green olives
• 1 tsp fennel seeds
• 1tsp cracked black pepper
• 1 cinnamon stick
• 200g basmati rice
• 600ml chicken stock, hot
• 2 lemons
• Olive oil
• Salt
• 10g mint
• 10g parsley

Yoghurt dressing 

• 250g full cream yoghurt 
• 1 garlic clove, minced 
• ½ lemon, juiced

Preheat your oven to 200°C. 

Put a Le Creuset Essential Non-Stick Ceramic Shallow Casserole on medium heat with 1 tablespoon of olive oil.  

Season the chicken with salt and pepper and place side down into the Casserole. Sear on both sides until golden brown. Remove the chicken and set aside, leaving the oil in the Casserole. 

Add the quartered shallots to the same Casserole and lightly caramelise. Then add the tomatoes. Once they start to blister, add the garlic cloves, spices and olives. Stir all the contents of the Casserole until the spices become fragrant.  

In the same Casserole, add the basmati rice, followed by the chicken stock. Nestle the chicken in the rice and place it in the oven. Bake in the preheated oven for 35 minutes.  

While the dish is cooking, caramelise the lemon halves in a pan and set aside for serving. Then, make the garlic yoghurt by mixing the full cream yoghurt, minced garlic clove and lemon juice. Season to taste.  

Remove from the oven and sprinkle with the chilli flakes. Serve with the caramelised lemons and garlic yoghurt.