Biryani-style baked chicken and rice

INGREDIENTS

Serves 4
2 tbsp coconut oil
8 bone-in chicken thighs, with skin
2 large onions, finely chopped
3 garlic cloves, sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g brown basmati rice
650ml chicken stock, hot (increase to insure brown rice swimming in rice)
200g frozen mixed green vegs (or frozen peas + cauliflower florets on top to steam)
1 red pepper, thinly sliced (place on top to steam)
2 tbsp chopped fresh coriander

METHOD

• Preheat the oven to 190°C/fan170°C/Gas 5. Heat the oil in a large roasting tin on the hob. Add the chicken and fry over a high heat until golden brown all over. Remove and set aside.
• Add the onion and cook gently for 6-8 minutes. Stir in the garlic, garam masala, ginger and chilli. Stir in the rice and cook for 1 minute. Top with the chicken and pour over the stock.
• Cover with foil and bake for ~45 minutes, until the rice has nearly absorbed all of the stock. Add a dash of hot water if the rice looks dry. Uncover and stir in the frozen vegetables. Re-cover and bake for 8-10 minutes, until everything is cooked. Scatter with coriander to serve.