Oregano Chicken Bake
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 55 minutes
- 1.8kg/4lb. chicken, cut into 8 or 10 pieces (ask the butcher to do this)
- 2 tablespoons lime juice
- 1 tablespoon salt
- 1 cup rice
- 1 head garlic, cloves separated and peeled
- 3-4 tablespoons dried oregano
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 2 tablespoons oil
- 3 tablespoons lime juice
Step 1 - Marinate the chicken pieces with the salt and lime juice for 10 minutes. Heat a large pot with 2 cups of water and place the chicken pieces in the water and simmer gently for 45 minutes with the lid off.
Step 2 - Rinse the rice until water runs clear and add this making sure that the grains are submerged in the stock and place the lid on and let the rice steam for 15 minutes.
Step 3 - In the meantime, place the garlic, oregano, peppercorns, cumin seeds, salt in a mortar and pestle and bash away until you get a paste. Add to the pot - the water should have evaporated by now and stir to coat the chicken and rice with the garlic mixture and cook for a further 5 minutes or so softening the garlic. Drizzle with oil and lime juice.
Step 4 - Optional: place the chicken and rice under a grill to crisp up the chicken and rice.