A one-ish pot meal, easy to throw together and warm for the cooling weather. But really the rice is the star here. I’ll have to try with dry rubs or marinades for the meat for the next time.
4 coq-au-porc (about 300g per)
2 granny smith apples, diced
12 dried apricots, diced
2″ fresh ginger
2 cloves of garlic, minced
1 1/2 cup chicken broth
1 cup to 1 1/2 cup unfiltered apple juice
1 table spoon moutarde de meaux
1 1/2 cup rice
salt and pepper
2. Once all the meat is seared, set aside. Swap the stainless steel pan for a large cast iron dutch oven. Put a bit of olive oil at the bottom and set the heat to medium-low, allowing the casserole dish to warm up.