Sticky chicken with saffron baked rice
You know what they say, winner winner chicken dinner, and this simple midweek recipe is all that and more.
Ingredients
1 ¼ cups long-grain rice
6 pickled onions, sliced
8 saffron threads
3 cups chicken stock, warmed
3 tbsp extra virgin olive oil
2 tbsp tomato paste
2 tbsp honey
6 x 240g chicken cutlets, skin-on
1 tbsp lemon juice
120g baby spinach leaves
120g red-vein sorrel
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Combine the rice, onions, saffron and stock in a large, shallow baking tray. In a small bowl, mix 2 tablespoons of the oil, tomato paste, paprika and honey together. Add 2 tablespoons of this to the rice, season with salt and pepper and stir to combine.
Step 2
Brush the remaining marinade over the chicken thighs and season. Place the chicken on top of the rice. Cover with foil and bake for 15 minutes.
Step 3
Remove the foil and cook for a further 15 minutes, or until chicken is golden and rice is tender. Fluff the rice with a fork.
Step 4
Whisk the remaining tablespoon of oil and lemon juice together. Place spinach and sorrel in a bowl and gently toss with dressing. Serve alongside the chicken and rice.
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Jessica Brook is a recipe writer.
