one tray chicken rice

 INGREDIENTS

800g boneless chicken thighs or 1kg with bone 

2 cups basmati rice (or easy cook rice)

spice mix: stir together 1.5 tsp spices plus 0.5 tsp salt

(i used korma powder, can also try other curry powders or mediterranean spice mix) 

next time try adding a few bay leaves

METHOD

preheat the oven to 180 C

remove chicken skin from thighs

coat thighs with spice mix, and leave aside to marinade whilst preparing the rest

wash 2 cups of rice and set aside

line the oven tray with foil for easy clean up

chop up half a large onion and spread over the tray

add 2 cloves of garlic

add a few knobs of butter

cover with the rice and use a spatula to smooth out

sprinkle half a teaspoon of salt all over

bring the tray closer to the oven and cover the rice with 3 cups of water (reduced from 4 cups)

(easier to carry a shorter distance)

place the chicken pieces on top of the rice

tightly cover the whole tray with foil (pinching the sides all over to prevent steam escaping)

into the oven at 180 C for 40 to 45 mins

lift the foil on one side check that the rice is cooked - the water should be mostly dried up.  

if not then cover the foil again and put back into the oven for a further 10 mins

once the water has dried up then remove the foil and leave to bake for a further 10 mins to ensure fully cooked