Chicken with onion marmalade

Method

1. Step 1

   Pre-heat oven to 180°C/ fan 160°C / gas mark 4. On the hob, heat half the oil in an oven-proof frying pan and add the chicken, season with black pepper and cook until lightly browned on both sides. Remove from frying pan and set aside. Put the carrots into a separate saucepan of cold water, boil and cook for 5 minutes, add in the cavolo nero and cook for a further 3 minutes. Drain and set aside.

2. Step 2

   Pour remaining oil into the original frying pan, adding the carrots, cabbage and garlic. Fry for 3 minutes, stirring regularly. Stir in allspice and cook for 1 more minute. Stir in rice and add the stock. Stir in 2 dessert spoons of onion marmalade. Return chicken to the pan, placing on top of the vegetables and rice, then season with black pepper. Spread remaining marmalade on top of chicken.

3. Step 3

   Put the frying pan in the oven and cook for 30 minutes. Check the dish after 15 minutes and add more water if it’s dry, to ensure the rice cooks (you could put a lid or foil on to help).

4. Step 4

   Bring a pan of cold water to the boil, add the green beans and cook for 5 minutes, then drain. Remove the chicken from oven, allow to sit for 10 minutes, then serve with the beans.