Ingredients
- 3 spring onions, thinly sliced
- 270g basmati rice
- 40g butter, melted
- 2 garlic cloves, crushed
- 500ml Freja Chicken Bone Broth
- 250ml water
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 6 chicken thigh cutlets (skin on)
- 1/2 lemon, cut into wedges
- 2 tbs chopped coriander
Method
- Preheat oven to 180/160 fan.
- Put aside some of the green sliced parts of the spring onion for garnish.
- In a 23 x 28cm, 4cm-deep roasting tray/dish stir in the melted butter, spring onions, garlic, rice and Freja bone broth until the rice is well coated.
- Mix the spices together in a bowl and dust all the chicken thighs thoroughly in the mix. Nestle them into the rice with the skin side up. Push the lemon wedges in around the chicken.
- Bake for around an hour until the liquid is absorbed, taking the dish out half way through to give the rice a stir. Garnish with the chopped fresh coriander and spring onion greens and serve.
