Poulet Épicé au Riz et aux Légumes verts

That is One Pot chicken with cloves and cinnamon, with peas, zucchini and rice.

A recipe from the newest Gourmand magazine issue I brought back from France.

At first it sounded a lot of work, but that is not the case. Just time management and everything came together quiet easily.

I started with browning the seasoned chicken on each side. During that time I cut up the onions and cubed the zucchini. The peas defrosted earlier.

The chicken gets out of the pan and the onions go in. A little more olive oil if needed. When they start to take colour, add cloves and the cinnamon stick. Add the washed rice and give it a good mix to coat well. Put in bay leave and tarragon and season with salt and pepper.

Put the chicken back in and add enough veg stock  to cover.

After 10 min, add the zucchini cubes and after 5 min more the peas. Let that cook until the liquid is soaked up and the rice is done and the chicken is well cooked.

Finish it with the juice of 1/2 lemon and fresh parsley and check the salt again.

Ingredients for 2:

2 chicken legs

Chicken seasoning

Olive oil

1 large onion

1 cinnamon stick, 5 cloves

3 stalks tarragon

1 bay leaf

Salt and pepper

1 1/4 rice cooker cup long grain rice

Veg stock (4  of these cups)

75 g defrosted peas

1/2  - 1 small zucchini

1/2 lemon

Parsley