One-Pot Chicken and Rice with Aubergine, Walnuts and Pomegranate

The new AGA Cast Iron Buffet Casserole is ideal for one-pot meals. This recipe for chicken fillets with aubergine, ground walnuts and pomegranate takes its inspiration from Persia and is delicious. Just serve with a salad.

Serves 4

2 tbsp olive oil

2 red onions, chopped

1 aubergine, cut into 1cm cubes

1 large clove of garlic, grated

125g ground walnuts

250g Basmati rice

600ml chicken stock

50ml pomegranate molasses

1 orange, zest and juice

1 tbsp tomato purée

1 tbsp chopped fresh parsley

Salt and ground black pepper

4 chicken fillets

Garnish:

Pomegranate seeds

1 tbsp chopped fresh parsley

Method:

Pour the olive oil into the base of the Buffet Casserole and heat on the Simmering Plate then sauté the onions, aubergine and garlic for 5 minutes. Add the ground walnuts and cook for a further 8-10 minutes, stirring occasionally so the walnuts are toasted.

Add the rice, chicken stock, pomegranate molasses, zest and juice of the orange, tomato purée and parsley. Season. Slash the thick ends of the chicken fillets and arrange them on top of the rice mixture. Put on the Buffet Casserole lid.

Move to the Boiling Plate and bring the contents to the boil, cook for a couple of minutes then transfer the Buffet Casserole with lid to the Simmering Oven for 25-30 minutes to cook. Check seasoning.

Garnish with pomegranate seeds and the chopped parsley and serve with a salad.

Dawn Roads

AGA Specialist