This is a really tasty dish and great for toddlers. It is definitely worth trying for older babies, but they may need to get used to the texture so, if anything my little one, you might find quite a bit of rice on the floor!
Serves: 4 adults or 2 adults and approx 5 kiddie portions that can be frozen.
Ingredients
- olive oil
- 8 porcini mushrooms
- 1 tsp coriander
- 1tsp ground turmeric
- 8 boned and skinned chicken thighs
- 400 g rice (we use basmati but you can use long-grain rice)
- 2 onions
- 2 cloves garlic
- 680 ml chicken stock
- 2 tblsp fish sauce
- 1 tblsp chopped fresh coriander leaves
Instructions
- Preheat oven to at 180° C.
- Place mushrooms in a small heatproof bowl, cover with boiling water and stand. (Follow packet instructions).
- In a casserole dish, cook chicken in batches until browned both sides.
- Remove chicken and place on a plate.
- Add rice, onion, garlic, coriander and turmeric to the casserole dish and stir and until flagrant. Add mushrooms, stock and fish sauce.
- Place chicken over rice mixture; bake, covered in oven for about 45 minutes or until the rice is tender.
- Stir in fresh coriander.
Sarah’s Tips
If freezing, cool before freezing. When re-heating, make sure you really heat through well before serving. This recipe can also be easily halved if you want less portions.
Photo Credit: Famarzuki
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