This chicken & rice is crispy and fragrant – the perfect dish to treat the family or impress dinner party guests! Serve with extra lemon wedges and a sprinkle of fresh herbs & sliced chilli.
Time: 1 hour 15 minutes
Preheat the oven to 180°C.
Add the olive oil to a large fry pan over medium high heat. Add the onion, capsicum, chilli & garlic and sauté until soft and beginning to char. Add the cumin seeds, paprika, lemon zest and season well with salt & pepper. Continue to cook, stirring regularly until the spices are toasted and fragrant. Add the rice and toss to coat.
Transfer the rice to a roasting dish, or if you’re already using an oven proof pan then there’s no need to transfer. Place the butterflied chicken on top of the rice, skin side up.
In a medium pot, bring your chicken stock to the boil before carefully pouring it over the rice and chicken, avoiding the chicken skin. Wrap tightly with tin foil and place in the oven for 30 minutes.
Remove the foil and drizzle the chicken with a little bit of olive oil and place back in the oven for 25 minutes.
For extra crispy rice and chicken, turn the oven to grill for the last 5 – 10 minutes of cooking.