Sticky chicken with saffron baked rice
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
step by step recipe
01
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.
02
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.
03
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.
04
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.