This almost-one-pot wonder is perfect for evenings when you don't have much time to be cooking.
- 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
- Preheat the oven to 190oC.
- 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.
- 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.
- Remove from the pot and drain on kitchen paper.
- 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.
- Pour in the rice and mix with the onion and spice mix. Add the chicken stock and bring to the boil.
- Add the chicken thighs on top of the rice, skin side up. Place and lid on top and put into the preheated oven.
- After 30 minutes remove the lid and bake for another 5 minutes to crisp the skin further. Remove the dish for the oven.
- Garnish with sliced scallion, parsley leaves and serve.