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Roast chicken thighs with braised rice and peas

One pan roast crispy chicken thighs with sweet mellow braised peas & fluffy rice.

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Roast chicken thighs with braised rice and peas

Yields4 Servings

 1 tsp Smoked paprika
 1 tsp Sea salt flakes
 1 tsp Cracked black pepper
 1 tbsp Olive oil
 8 Chicken thighs
 1 Leek Trimmed, washed and cut into thin disks
 2 Garlic clovespeeled
 1 tbsp Dried dill
 60 ml Vermouth
 190 g Basmati Rice
 500 ml Chicken or Vegetable stock
 1 Small bunch fresh parsley or dill chopped

1

Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.

2

Heat a heavy based pan or shallow casserole over a high heat, that is oven proof and has a tight fitting lid. Place the chicken in skin side down and allow to crackle and fry until skin has become golden and bronzed. Then transfer to a plate.

3

Turn the heat under the pan down to low and add in leeks. Mince in the garlic and stir about until the leeks have softened. Add the peas, vermouth and dried dill to the pan. Let bubble for a moment before adding in rice and pouring over chicken stock. When it begins to bubble again, place the chicken on top. Put the lid on and transfer to the oven. Cook in the oven with a lid on for 30 minutes and then a further 30 minutes without the lid.

4

When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.

Ingredients

 1 tsp Smoked paprika
 1 tsp Sea salt flakes
 1 tsp Cracked black pepper
 1 tbsp Olive oil
 8 Chicken thighs
 1 Leek Trimmed, washed and cut into thin disks
 2 Garlic clovespeeled
 1 tbsp Dried dill
 60 ml Vermouth
 190 g Basmati Rice
 500 ml Chicken or Vegetable stock
 1 Small bunch fresh parsley or dill chopped

Directions

1

Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.

2

Heat a heavy based pan or shallow casserole over a high heat, that is oven proof and has a tight fitting lid. Place the chicken in skin side down and allow to crackle and fry until skin has become golden and bronzed. Then transfer to a plate.

3

Turn the heat under the pan down to low and add in leeks. Mince in the garlic and stir about until the leeks have softened. Add the peas, vermouth and dried dill to the pan. Let bubble for a moment before adding in rice and pouring over chicken stock. When it begins to bubble again, place the chicken on top. Put the lid on and transfer to the oven. Cook in the oven with a lid on for 30 minutes and then a further 30 minutes without the lid.

4

When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.

Chicken with braised Rice & Peas
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