- \n
- 2 tbsp EVOO<\/li>\n
- 1 tsp garlic powder<\/li>\n
- 1 tsp onion powder<\/li>\n
- 1 tsp dried oregano<\/li>\n
- 1 tsp fennel seeds<\/li>\n
- 1 tsp coriander seeds<\/li>\n
- 1 tsp cumin seeds<\/li>\n
- 1 tsp smoked paprika<\/li>\n
- 1\/2 tsp turmeric powder<\/li>\n
- 1\/2 tsp chilli flakes (optional)<\/li>\n
- 1 lime, juiced<\/li>\n<\/ul>\n
Rice<\/strong><\/p>\n
- \n
- 4 pcs large chicken thigh, skin & bone on (approx 800g to 1kg)<\/li>\n
- 1\/2 cup bacon bits<\/li>\n
- 2 tbsp EVOO<\/li>\n
- 1 red shallot, diced<\/li>\n
- 2 cloves garlic, finely chopped<\/li>\n
- 1 red capsicum, diced<\/li>\n
- 1 ripe tomato, diced<\/li>\n
- 1 1\/2 cups basmati rice<\/li>\n
- 1\/2 cup dried sultanas<\/li>\n
- 3 cups water<\/li>\n<\/ul>\n
Finishing accompaniments:<\/strong><\/p>\n
- \n
- 1 green chilli, sliced<\/li>\n
- 1\/4 cup toasted almond slivers<\/li>\n
- Pomegranate arils<\/li>\n
- Continental parsley, chopped<\/li>\n
- Lime wedges<\/li>\n
- Sliced grilled Halloumi<\/li>\n
- Natural Greek yogurt with a drizzle of honey<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
- \n
- Preheat oven to 180\u00b0C. Heat a large cast iron skillet or a oven compatible heavy base pan over medium high heat.<\/li>\n
- Combine the Spice Rub and chicken pieces in a bowl.<\/li>\n
- Add 2 tbsp of EVOO to the now heated skillet. Add red shallot and fry for a minute, then the garlic. Fry till fragrant. Add bacon bits and fry till fat is rendered.<\/li>\n
- Place chicken skin side down onto pan and sear for 3 to 4 minutes each side or till skin is lightly charred. Remove chicken from pan. Set aside.<\/li>\n
- Turn heat down to medium and add chopped capsicum and tomato and fry till softened. Add rice and sultanas. Fry till fat is absorbed.<\/li>\n
- Add half the water and let simmer till absorbed. Pour in remaining water.<\/li>\n
- Place chicken skin side up over rice. Bring pan back to a gentle boil.<\/li>\n
- Cover pan with a lid or foil. Transfer skillet to oven and cook for 25 minutes.<\/li>\n
- Remove cover and cook for further 10 minutes or until rice is done.<\/li>\n<\/ol>\n
Serve hot, topped with your choice of finishing accompaniments.<\/p>\n
Happy cooking!
\nChef Nelly<\/p>\n\n \n
![\"Recipe](\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2020\/09\/recipe-middle-eastern-skillet-chicken-rice-one-pan-dinner02-876x1024.jpg\")
<\/div>\n