1 In a Dutch oven suitable for oven use, pour 2 tablespoons of olive oil. When it is hot, add your chipolata and merguez pieces and brown them well. Using a slotted spoon, drain them and transfer to a small dish.
2 Return the Dutch oven to the heat and in the remaining oil, add the onions, diced peppers, zucchini, chili, garlic and tomato dice. Season with salt and let it cook gently, covered, for 10 minutes.
3 Preheat your oven to 180 °C (355°F) (350 °F).
4 Add your rice, meat and a pinch of thyme to the softened vegetables. Mix well, add the olives and pour in 40 cl (1.7 cups) of water. Season with salt and add the turmeric. Bring to a boil, cover with parchment paper with a small hole made in the middle (2 cm diameter), place the lid on top and bake for 20 minutes.
5 Remove from the oven and do not open the lid for 15 minutes. Then remove the paper and gently fluff the rice with a fork, drizzling in a few drops of olive oil.
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