This recipe is perfect for those weekdays when you have little time. Taking only 45 minutes to prepare and cook, this tasty dish is filling and will most likely leave you with leftovers for the next day. Here’s our recipe on how to make it.
INGREDIENTS
• 4 bone-in chicken thighs with the skin
• 8 spring onions, finely chopped
• 200g basmati rice
• 650ml vegetable or chicken stock
• 3 garlic cloves, sliced (or 2 tspns minced garlic)
• 15g ginger, cut lengthways into thin sticks
• 2 tbsp olive oil
• A handful of coriander leaves (whole or chopped)
• Shop bought mango chutney, to serve (optional)
METHOD
Preheat oven to 200C / 180C fan / gas mark 4.
In a large casserole dish heat half of the oil over a medium/high heat, then add chicken thighs and cook skin side down for approximately 5 minutes or until golden brown. Remove from the pan and set aside.
In the same dish, pour in the remaining oil and fry the spring onions, garlic and ginger in the chicken juices on medium heat until softened and golden brown. Add rice and stir quickly to coat in the remaining oil. Add the stock and the chicken thighs to the pot skin side up.
Cover with a lid and place in the oven for 20 minutes. Once cooked, remove from the oven and sprinkle over coriander leaves to finish.
Serve on its own or with a heaped spoon of mango chutney.
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