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    Two Recipes, One Oven

    @LagomChef hits the AO kitchen to whip up two quick, simple, yet contrasting meals, making the most of even heat distribution for perfect results.

    When it comes to cooking, @LagomChef knows that the secret to great dishes lies in making the most of your kitchen tools. An oven with even heat distribution is key to ensuring your food cooks consistently. Whether you're baking a Lemon Drizzle Loaf or preparing a savory Chicken Pilaf, even heat helps cook the rice perfectly and keeps the chicken tender, while ensuring the loaf has a golden, even crust.

    And with even heat, there’s no risk of flavor transfer—each ingredient stays true to its own delicious taste. With LagomChef’s approach, cooking is simple, satisfying, and always delicious. Let’s dive in!

    Chicken Pilaf

    Here's what you'll need...

    • 2 garlic cloves
    • 1 large onion
    • 1 teaspoon Turmeric powder
    • 2 teaspoons Cumin powder
    • 2 teaspoons Coriander powder
    • 2 teaspoons Ras El Hanout
    • 500g Basmati rice- washed until the water runs clear
    • 8 chicken thighs - boneless and skinless
    • Handful of raisins
    • 1L Chicken stock

    Step 1

    First things first, grab a bowl and mix together half of your ground spices with olive oil. Toss in your chicken thighs and give them a good coating. Set aside to marinate.

    Step 2

    While that’s soaking up the flavor, dice up an onion and some garlic. Pop them into a frying pan with a splash of vegetable oil and fry until the onion goes nice and soft.



    Step 3

    Next, tip in the basmati rice and a handful of raisins. Stir it around to coat everything in that lovely oil.

    Step 4

    Now, sprinkle in the remaining spices, giving everything a good stir and letting the spices toast for a couple of minutes to release all that flavor.



    Step 5

    In another pan, sear the marinated chicken thighs until they’re browned on all sides. Once they’re looking golden, add them into the rice pan.

    Step 6

    Pour in your chicken stock, then make a cartouche (fancy name for a baking paper cover) to fit the size of your pan. Lay it on top of everything to help trap in moisture.

    Step 7

    Pop the pan in the oven at 180°C for 45-60 minutes, or until the chicken is cooked through, and the rice is soft and has soaked up all that lovely stock.

    Step 8

    Serve up straight away and enjoy!

    Lemon Drizzle Loaf

    Here's what you'll need...

    For the cake:

    • 225g (1 cup) softened butter or baking spread
    • 225g (1 cup) caster sugar
    • 275g (2 1/4 cups) self-raising flour
    • 2 level tsp baking powder
    • 4 large eggs
    • 4 tbsp milk

    For the drizzle topping:

    • 175g (3/4 cup) granulated sugar
    • Juice of 2 lemons

    Step 1

    Start by throwing all the cake ingredients into a bowl. Mix until it’s smooth and lump-free. Don’t overthink it—just get it done.

    Step 2

    Line a loaf tin with greaseproof paper. Pour in the cake mix and level it off.

    Step 3

    Pop it in the oven at 180°C for around 40 minutes. You want a golden top and a skewer that comes out clean when you check it.

    Step 4

    While it’s baking, mix the sugar and lemon juice for your drizzle.

    Step 5

    When the cake’s out and still warm, grab a fork and poke some holes on top. Pour the lemon drizzle over so it soaks right in.

    Step 6

    Let it cool in the tin, then lift it out. Serve it up and enjoy the tangy goodness!