• 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




  1. Preheat oven to 180/160 fan. 
  2. Put aside some of the green sliced parts of the spring onion for garnish.
  3. 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.
  4. 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.
  5. 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.