Pat the chicken pieces dry with kitchen paper towel.
Heat a large bottomed, oven proof pot on medium-high heat on the stove.
Add 1 Tbsp olive oil, and fry the chicken pieces rubbed with the ginger and garlic paste, until browned on all sides.
Remove chicken pieces and set aside on a plate.
Turn the heat down to medium and add remaining olive oil.
Fry the onions until translucent. Add the bay leaves, rice and garlic and fry for 2 mins, before the garlic browns.
Add the white wine and stir, allowing the alcohol to evaporate.
In a pestle and mortar grind the green peppercorns and chilli flakes until the peppercorns have disintegrated.
Add the chicken and any juices, the ground peppercorns/ chilli, lemon juice and zest and the stock.
Preheat the oven to 180°C, on one of the lower racks.
Turn up the heat, add salt to taste and cook for 15 mins.
Add the olives. Seal the pot tightly with heavy duty foil, making a gash in the centre with a sharp knife.
Bake in the oven for 35 minutes.
Remove the pot and add the sausage and stir through.
Bake uncovered for 25 minutes, or until the liquid has been absorbed and the rice is cooked.
Note: you may need to use the fan setting to have all the liquid absorbed.Chef's Tips:
Wild and brown rice take longer to cook than white rices.
If you are in a hurry, par cook the rice till almost done, then mix with the rest of the ingredients and bake with the olives and sausages for 25 -30 minutes in the oven uncovered, using 125 ml stock.
The sausage used is a large flavour proponent of the dish. Use a good quality suasage and something you enjoy eating.
The flavours develop and deepen overnight, and the liquid dries out even further- you may want to make this dish ahead of time.
Reprinted with permission of The Food and the Fabulous
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