ONE CHICKEN, TWO MEALS

A single poached chicken becomes two generous winter dishes. Fragrant celebration rice for one meal and a nourishing lemony chickpea and silverbeet soup for the next. The stock forms the backbone of both recipes, stretching simple ingredients into something deeply comforting and full of flavour.

CHICKEN STOCK

Poached chicken

1 whole chicken (about 1.4kg)

1 onion, roughly chopped

1 leek, roughly sliced and washed well

2 celery sticks, roughly chopped

1 bay leaf

Few thyme sprigs

Juice of ½ lemon

Salt and 6 peppercorns

Water, to cover

Method

Place the chicken into a large pot with the onion, leek, celery, bay leaf, thyme, lemon juice and a good pinch of salt and peppercorns. Cover generously with cold water.

Bring gently to a simmer over medium heat, skimming any foam from the surface. Reduce the heat and poach very gently for about 1 hour, or until the chicken is cooked through and tender.

Carefully remove the chicken from the stock and set aside until cool enough to handle. Strain the stock and reserve the liquid.

Once cooled, shred the chicken, setting aside 400g for the rice. Reserve the remaining chicken and stock for soup and rice.

CHICKEN CELEBRATION RICE

Fragrant with cinnamon and allspice, this comforting rice dish takes inspiration from warming Middle Eastern flavours. Sweet carrot, tender chicken and fresh dill are folded through buttery stock-soaked rice, creating a generous meal designed for sharing.

Serves 6–8

Prep time: 35 minutes

Cooking time: 1 hour 45 minutes

Skill level: Moderate

Ingredients

Celebration rice

2 Tbsp olive oil

40g unsalted butter, plus 20g extra

1 onion, finely chopped (about 150g)

1 medium carrot, grated

3 garlic cloves, finely chopped

1½ tsp ground cinnamon

1 tsp ground allspice

300g basmati rice, washed and soaked in cold water for at least 1 hour, then drained

700ml reserved chicken stock

3-4 rounds thinly sliced lemon

Small handful fresh dill, roughly chopped

400g cooked shredded chicken

Salt and cracked pepper

To serve (optional)

Pomegranate seeds, extra dill, yoghurt, lemon wedges

Method

To make the celebration rice

Heat the olive oil and butter in a large heavy-based pot over medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes until softened and lightly golden.

Add the grated carrot and cook for another 2–3 minutes until softened slightly. Stir through the garlic, cinnamon and allspice and cook for 1 minute until fragrant.

Add the drained rice and stir well so the grains are coated in the buttery spices.

Pour in the reserved chicken stock, scatter over the lemon rounds and season lightly with salt and pepper. Bring to a gentle simmer, cover with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes.

Remove from the heat, dot over the butter and leave covered for another 10 minutes to steam.

Fold through the shredded chicken and fresh dill. Taste and adjust seasoning if needed.

Scatter over pomegranate seeds and extra dill if using and serve with yoghurt and lemon wedges alongside.