This almost-one-pot wonder is perfect for evenings when you don't have much time to be cooking.


Serves 5:

  • 5 skin on chicken thighs. You can use bone in or boneless, whichever you prefer
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Pinch of chilli flakes
  • 350ml chicken stock - cube is fine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic, finely chopped
  • 70g chopped red onion
  • 200g long grain rice
  • Salt and pepper
  • Sliced scallions and parsley leaves to finish


  1. Preheat the oven to 190oC.
  2. In a large container season the chicken thighs with the salt, pepper, paprika, cumin, thyme and oregano. Coat and rub in all the herbs and spices to the chicken.
  3. In an oven proof dish heat the olive oil on a medium to high heat. When hot, sear the chicken skin side down, for about 5 minutes until golden and crisp. Turn over and cook for another 2 or 3 minutes.
  4. Remove from the pot and drain on kitchen paper.
  5. In the same pot, add the butter, onion, garlic and cook until soft. Add the turmeric and chilli flakes and coat the onions in the spice.
  6. Pour in the rice and mix with the onion and spice mix. Add the chicken stock and bring to the boil.
  7. Add the chicken thighs on top of the rice, skin side up. Place and lid on top and put into the preheated oven.
  8. After 30 minutes remove the lid and bake for another 5 minutes to crisp the skin further. Remove the dish for the oven.
  9. Garnish with sliced scallion, parsley leaves and serve.