Crayfish Rice Chicken Roast

For those days when you only have a little bit of time and patience to cook, this southern-inspired 3-in-1 recipe will surprise you with its easy decadence. It combines protein, vegetables, and high-quality carbohydrates for a quick, healthy, and delicious meal.

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Ingredients

1. 2 Tbsp. / 30 ml olive oil
2. 1 tsp. / 1½ gm dried basil leaves
3. 1 bay leaf
4. 2 leek stalks, finely chopped
5. 1 sweet red pepper, chopped
6. 1 onion, chopped
7. 4 sprigs fresh thyme
8. 2 cloves garlic, chopped
9. 6 cups / 1½ litters water
10. 2 cups / 360 gm tomatoes, chopped
11. 3⅓ lb. / 1485 gm whole chicken
12. 2 cups / 400 gm brown rice
13. ½ cup / 2½ oz / 70 gm crayfish meat (from approximately 5 shelled crayfish)
14. ½ cup / 180 gm kidney beans, cooked
15. Parsley sprigs for garnish

Directions

1. Preheat the oven to 350°F / 175°C.
2. Put the bay leaf, leeks, pepper, onion, thyme, garlic, tomatoes, and water in a large roasting pan. Rub the chicken with a mixture of 1 tablespoon of olive oil and dried basil leaves; put the chicken in the roasting pan; cover and place in the preheated oven; bake for about 45 minutes.
3. Remove from oven and let stand for 5 minutes before gently lifting the chicken out; set aside.
4. Add the brown rice, carrots, crayfish, and kidney beans to the roasting pan and mix well to combine.
5. Place the chicken on top of the rice mixture; drizzle some olive oil over the chicken, and; return the roasting pan to the oven.
6. Bake, uncovered, for 20 minutes more until the rice and beans are tender; remove the chicken from the roasting pan, and transfer the rice mixture to a serving platter.
7. Place the chicken on the serving platter alongside the rice mixture, and garnish with parsley sprigs to serve.

Serving size: ½ cup / 100 gm rice, 4 oz./ 110 gm chicken+fish

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