Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Spice-crusted chicken with dirty rice


Dirty rice is a classic Cajun dish made in a similar style to a pilaf. It's the livers in the rice that lend it a "dirty" appearance: rustic and delicious.

You'll need

4 carrots, thickly sliced 2 leeks (white part only), thickly sliced 1 chicken (1.5kg) 2 tbsp olive oil ½ tsp each sweet paprika, ground coriander and ground cumin ¼ tsp ground white pepper 1 bunch thyme 1 lemon, quartered 6 garlic cloves, bruised To serve: Tabasco and mayonnaise   Dirty rice 2 tbsp olive oil 2 celery stalks, finely diced 1 onion, finely diced 1 green capsicum, finely diced 3 garlic cloves, crushed 4 bacon rashers, diced 150 gm pork and fennel sausage meat (about 1 large sausage), removed from skin and coarsely crumbled 400 gm (2 cups) long-grain rice 300 gm chicken livers, trimmed and diced 700 ml chicken stock

Method

  • 01
  • Preheat oven to 180C. Scatter carrot and leek in a roasting pan, place chicken on top, brush with oil, then season with spices and sea salt. Tear thyme and place in the cavity with lemon and garlic, secure cavity with a skewer, tuck in wings and roast until chicken is cooked through (1¼-1½ hours). Set aside to rest (10-15 minutes).
  • 02
  • Meanwhile, for dirty rice, heat oil in a saucepan over high heat, add celery, onion, capsicum and garlic and stir occasionally over medium-high heat until golden (8-10 minutes). Add bacon and sausage meat and stir to combine and break up sausage (2-4 minutes). Add rice and liver, stir to combine, then season to taste. Add stock, bring to the simmer, then reduce heat to low, cover with a tight-fitting lid and cook until liquid is absorbed and rice is tender (13-15 minutes). Remove lid and remove pan from heat, then cover with a tea towel and set aside to rest (5-10 minutes).
  • 03
  • Carve chicken, then serve with pan vegetables, dirty rice, Tabasco and mayonnaise.

Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Super-hoppy American IPA

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×