Aegean Chicken and Rice Bake

    10m prep time
    70m total time
    Easy level
    12 ingredients

Combine rice with fragrant herbs, then bake with chicken thighs – the rice soaks up the rich flavours of olives and lemon.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the oven to 220C/200C fan/gas 7. Tip the olives, green beans, roasted red peppers, rice, tomato purée, rose harissa, oregano, paprika and garlic granules into a large ovenproof dish. Season well.

Step 2

Dissolve the stock pot in 800ml just-boiled water from the kettle (if cooking for 4), then pour it into the dish and mix well. Stir in the chicken, then cover and bake for 30 mins. After this time, uncover, stir well, then bake for another 30 mins until everything is golden, cooked through and piping hot. Serve with the lemon wedges for squeezing over.
  • Ingredients
  • Based on 6 servings
  • 145g Black pitted Olives, drained and pitted 1 x Sainsbury's Pitted Black Olives 340g (150g*)
  • 200g Fine Green Beans, trimmed and cut into 4 pieces 1 x Sainsbury's Fine Green Beans 200g
  • 2tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 2tsp Dried Oregano 1 x Sainsbury's Oregano 12g
  • 1tbsp Garlic Granules 1 x Sainsbury's Garlic Granules 58g
  • 1 Chicken Stock Pot, or vegetable stock pot 1 x Knorr Stock Pot Chicken 8x28g
  • 1 Lemon, cut into wedges, to serve 1 x Sainsbury's Lemons
  • 1 kg Boneless And Skinless Chicken Thighs, cut into bite-sized pieces 1 x Sainsbury's 1kg British Chicken Thigh Fillets
  • 350g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
  • 350g Roasted Red Peppers, drained and roughly chopped 1 x Karyatis Roasted Red Peppers 450g (350g*)
  • 2tsp Paprika 1 x Sainsbury's Paprika 44g
  • 1tbsp Rose Harissa 1 x Al'Fez Middle Eastern Harissa Paste 180g
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