LandScape July 21

Lemon chicken with jewelled rice
Serves 4
100g wild rice
200g long grain rice
1.5kg whole chicken,
quartered
3 tbsp olive oil
1 garlic clove,
peeled and minced
2 tbsp fresh dill, chopped
2 tbsp fresh tarragon,
chopped
2 tbsp fresh basil, chopped
zest and juice of 1 lemon
1 each of red, green, orange
and yellow peppers, cored
and cut into very small cubes
1 red onion, trimmed and
peeled, and cut into very
small cubes
2 apricots, stoned and cut
into very small cubes
sea salt and black pepper
In a large saucepan, combine the wild rice with the long grain
rice. Rinse with cold water and drain. Cover with boiling water,
then bring to the boil. Simmer, covered, for 20-25 mins until
cooked through. Drain and refresh with cold water through a
sieve until lukewarm. Transfer the rice to a large serving bowl
and cover. Leave to chill for 1 hr.
Preheat the oven to 190°C/170°C fan/gas mark 5. Take the
chicken out of the fridge for 10 mins before cooking to bring
the meat to room temperature. In a small pot, mix together the
olive oil with the garlic and a third of all the herbs. Add half the
lemon zest to the olive oil mixture. Place the chicken quarters
on a wire rack in a roasting tin, then massage the oil mixture
into the skin. Season with salt and pepper. Roast for 10 mins,
then turn the temperature down to 180°C/160°C fan/gas
mark 4 and roast for a further 30-35 mins until the chicken is
golden and its juices run clear when a metal skewer is inserted.
Cover and leave to rest for 10 mins.
Mix the pepper, onion and apricot cubes, and half the
remaining herbs into the chilled rice and pour over the lemon
juice. Season with salt and pepper.
Top the chicken quarters with the remaining herbs and
lemon zest, and serve with the rice dish.
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