Chicken & Caramelized Nectarines with Fragrant Rice

Emma Nkunzana, Nectarines

  • Serves 6

Ingredients

  • 60 ml Olive oil
  • 4 Chicken thighs
  • 4 Chicken drumsticks
  • 3 nectarines, quartered
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 red chilli, chopped
  • 2 cinnamon sticks
  • 250g (1 ½ C) brown wild rice
  • 500ml boiling water
  • 1 tsp salt

Method

  1. Heat oil over medium heat. Sear the nectarines on all sides for 3 minutes. Remove from the pan and set aside.
  2. Add the chicken pieces skin-side down to the pan and sear until golden brown. Turn the chicken pieces once and cook for another 5 minutes. Remove the chicken and set aside.
  3. Reduce the heat to medium-low and add the onions. Cook the onions for about 10 minutes, adding more oil if the pan seems dry. If the pan seems dry, add a tablespoon of water to deglaze the browned bits and prevent sticking.
  4. After 10 minutes, when the onions are softened and lightly browned, add the garlic, cinnamon and chilli. Return the nectarines to the pan and add the rice, stirring once to combine.
  5. Arrange the chicken pieces on top of the rice and add water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes, removing the lid after 25 minutes to evaporate any remaining liquid if necessary.