This, dear folks, has become one of my favourite go to dishes when I want to rustle up something quick, easy, and delicious to make. I have made it three or four times in the last month and it turns out really beautifully. Plus, with all the fibre from whole brown rice, lean protein from the chicken, goodness from the vegetables, and simple flavours, this is is the sort of meal that makes me both physically and intellectually happy. It is also what I like to call a ‘hands-free meal’ which means that it doesn’t need much prep work, and once it is in the oven, you can go about your life and do whatever it is you need to do without having to fuss, stir, toss, or check it all the time. Much as one loves cooking, it is nice to be able to fling something in the oven and read a book or put on a face masque or just generally relax. Can’t be slaving away all the time…

I made this up because I was looking for an excuse to try out my new kosher salt which I randomly found at Spar on the Lekki Axis. After this, kosher salt and I have become best of friends and I love how it brings the foods own flavour to the fore in such a remarkable way. I find that when I use kosher salt, I don’t need to use stock cubes, so it has become my fave for simple meals. According to Livestrong, if  you are trying to cut MSG out of your diet, kosher salt may be a good one to try.



10 skinless chicken thighs

5 – 6 cups of water

3 1/2 cups of brown rice

2 cloves of garlic, crushed

2 teaspoons of kosher salt (or coarse sea salt)

3 carrots, cut into slim soldiers (or any other veg you have)

4 bay leaves

1 large lemon or orange (juice only)

A generous sprinkle of thyme

A generous sprinkle of oregano





  • Wash the brown rice, strain, and set it aside in a large oven-safe dish
  • Wash the chicken and season with all the other ingredients except the carrots and water.
  • Place the seasoned chicken in a neat row on top of the brown rice in the dish
  • Pour over the water, cover with foil, and place in the oven at 180*C
  • After  45 minutes, remove the foil, add the carrots and check the water. Different brands of brown rice cook differently so it depends what yours needs. The aim is to have it soft but not mushy, and no wet sauce leftover. Just plump, flavourful rice, drunk on chicken stock.
  • After another 20 – 30 minutes and this should be ready
  • Serve up large helpings and enjoy! Notice there is not one drop of oil in this meal. That’s a win-win in my opinion 🙂