Chicken, Cauliflower and Bacon Rice Bake
Bertolli Organic Originale Extra Virgin Olive Oil
1 brown onion, chopped
2 cloves garlic, crushed
400g cauliflower florettes
150g streaky bacon, roughly chopped
8 chicken drumsticks
1 tsp sea salt flakes
1 tsp each garlic and onion powder
½ tsp Cayenne pepper
270g basmati rice
650ml salt-reduced chicken stock
3-4 sprigs fresh oregano
Spring onions, finely sliced, to serve
Preheat a fan forced oven to 200ºC.
Drizzle about 2 tbsp Bertolli Organic Originale Extra Virgin Olive Oil into the base of an oven-safe casserole dish or tray. Add onions, garlic, cauliflower and bacon, stir well then roast for 10 mins.
While the mixture is roasting, combine chicken and spices in a large bowl. Drizzle with 1 tbsp oil and toss to coat. Take tray out of the oven, add rice and stir well to combine. Nestle chicken pieces on top, pour over stock and sprinkle with oregano. Cover with foil and bake for about 1 hour or until rice is soft and chicken is lightly browned and cooked through (uncover for the final 15 mins of cooking).
Serve sprinkled with sliced green onions and a little extra oregano. Drizzle with olive oil to finish.