Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.91 dollar
Difficulty level: 2 out of 4
10 Ingredients
- 3 1/4 cups chicken stock, hot, made with 1 stock cube
- 5tablespoons curry paste, hot
- 1 large red onion, peeled and finely sliced
- 2tablespoons olive oil
- 350grams basmati rice
- 8 medium chicken thighs, bone in, skin on
- 200grams peas, frozen
- 1/2 medium lemon, juice and zest
- 3tablespoons coriander, fresh, chopped
- 4tablespoons sultanas
Description
This one pan chicken and rice traybake looks after itself in the oven and the result is a simple but satisfying dinner.
Method
Step 1 of 3
Preheat oven to 180°C. Mix the chicken stock, 4 tablespoons of curry paste and oil in a large jug. Tip the rice into a roasting tin, pour over the chicken stock mix and stir to combine.
Step 2 of 3
Score the skin of the chicken thighs and spread each with the remaining curry paste. Tip the onion slices into the rice, nestle in the chicken thighs, cover with foil and bake for 30 minutes.
Step 3 of 3
Remove the foil, scatter over the peas, lemon juice and zest and mix the sultanas into the rice. Add a dash more water if necessary. Bake uncovered for 10-15 minutes until the chicken is cooked through. Serve with fresh coriander on top.
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