This is another of those dishes that has gone through a considerable amount of trial and error until we have the recipe that you see here. It’s a subtle but simple dish that’s family friendly and doesn’t need much attention once it’s been set off.
- 1 tablespoon of olive oil
- 2lbs 3 ounces / 1kg chicken thighs, skin on bone in
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon of oregano
- ½ teaspoon of parsley
- 6¾ ounces / 190g basmati rice
- 1 tin chopped tomatoes
- 14 fluid ounces / 400ml chicken stock
- leaves of a 1 ounce / 30g bunch fresh basil, roughly chopped
Preheat oven to 200°C / 392°F (180°C / 356°F fan). Heat the oil in a large oven-proof sauté pan.
Brown the thighs until they’re golden all over, then transfer to a plate.
Add the onion to the pan and fry for 5 minutes.
Add the garlic, oregano and parsley and fry for another minute before adding in the rice and turning over to coat thoroughly.
Add the chopped tomatoes and stock with a good pinch of seasoning and bring to the boil.
Remove from the heat, return the chicken to the pan and cover with foil.
Cook in the oven for 45 minutes (removing halfway through just to give everything a good stir, before returning with the foil still on).
Remove from the oven and serve with the chopped basil.Print this Recipe