Crispy Chicken and Spring Onion Rice

Ingredients (serves 4)

4 skin-on, bone in chicken thigh

8 Spring onions, roughly chopped

3 garlic cloves, finely chopped

15g ginger, finely sliced

1 carrot, finely diced

200g frozen peas

200g basmati rice

650ml chicken / veg stock

10g coriander, rough chopped

½ red chilli, sliced

Chilli sauce to drizzle

Cooking instructions

1. Heat the oven to 180 degrees C
2. In a heavy bottomed casserole dish, heat some oil and add the chicken thighs, skin side down. Cook for 5-10 mins until deeply golden and remove from pan and set aside (they shouldn’t be fully cooked just yet).
3. Add a touch more oil then tip the carrot, spring onions, garlic and ginger and cook for 5-10 mins on a medium heat until softened and golden around the edges.
4. Tip in the rice and stir, to coat in the oil. Pour in the stock and peas, stir once more. Place the chicken on top of the rice, skin side up. Pop a lid on and bake in the oven for 20 mins until the rice is nice and fluffy.
5. Remove from oven, sprinkle over the coriander, sliced chilli and your favourite hot sauce!

Enjoy!