Nutty, creamy one-pan chicken, rice and squash

Description:

To look at, this dish (which would make a lovely Friday night dinner for two) is no great beauty. Aside from the scattering of chives we are talking 50 shades of beige here. But hidden among the grains of rice – which have been cooking in chicken fat and stock, making them buttery and tender – are wedges of golden squash and soft, sweet cloves of garlic. If the ingredients list seems short, I hear you. It does feel like there should be more going on in order to make this good. But I find its sheer simplicity is what makes this meal so satisfying to eat. The oven does all the work for you when you cook rice this way, leaving you with crispy bits around the edge that you’re going to want to get at with your fork. It is exceptionally comforting, particularly because the blobs of mascarpone melt through the grains as you spoon a mound into your bowl. Everything in the pan tastes very of itself, which I like.

Ingredients:

• olive oil, for frying
• 4 chicken thighs
• 1 small squash, cut into 2cm-thick crescent wedges
• 5 garlic cloves, peeled
• 160g basmati rice
• 500ml chicken stock
• juice 1 lemon (plus extra to serve)
• 2 tbsp mascarpone
• 60g mozzarella, roughly torn
• small bunch chives, snipped

Timings

1. Prep time: 15 mins
2. Cook time: 50 mins

Method:

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Put a large ovenproof pan over a medium heat with a splash of oil. Fry the chicken skin side down for 5 minutes, then flip and fry for another 5 until turning crispy. Use tongs to transfer to a plate and set aside.
3. Add the squash wedges to the pan in a neat spiral and cook for 2-3 minutes. Add another glug of oil if you need. Then flip the wedges, add the garlic cloves and cook for another 2-3 minutes until turning golden.
4. Add the rice to the pan, pouring the grains between the squash. Pour in the stock and lemon juice along with a big pinch of salt. Bring to a simmer then turn off the heat. Place the chicken thighs on top of the squash and rice, then put the pan in the oven. Cook for about 18-20 minutes.
5. Take the pan out of the oven and dot little spoonfuls of mascarpone and pieces of mozzarella over the top. Place back in the oven for 5-6 minutes. By now, the liquid should have all evaporated, the rice should be golden on top and starting to crisp at the edges, and the cream and cheese should be melted and bubbling. Carrying on cooking for a couple of minutes if the stock hasn’t completely evaporated.
6. Season and serve with snips of chives and eat with extra lemon if you like.