1.5kg chicken thighs
1 1/2 cups white rice
2.5 cups chicken stock
1 small onion onion
1 tablespoon grated ginger
2 coriander roots
3-4 stalks of coriander
2 tablespoons olive oil
Juice of x2 limes
Zest of a lime
1 teaspoon of chilli flakes (optional)
1 packed cup of wombok
- Heat a large oven proof deep pan (it needs to have a lid or can be covered in foil) on high heat.
- Whilst heating the pan, season chicken both sides with salt/pepper.
- Cook the chicken in two batches until lightly browned on each side.
- While the chicken is cooking, finely dice the onion, the white parts of the shallots and the coriander roots. Zest the limes, then juice.
- Roughly chop the coriander and grate the ginger.
- Preheat the oven to 200 degrees celsius.
- When the chicken has browned on both sides, place it in a bowl and lower the heat to medium. No need to clean the pan because you will need all the lovely juices and fat from the chicken to cook your other ingredients.
- Add the onion, shallots, garlic, coriander root, lime zest and grated ginger.
- Stir through and cook for a few minutes.
- Add the rice and stir, ensuring all grains are coated in the oils. Add the stock and lime juice and mix through. Return the chicken to the pan and scatter half of the coriander leaves over the top and the wombok. Sprinkle over dried chilli.
- Once it comes to the boil, place the lid on (or cover in foil) and transfer the dish to the oven.
- Cook for 12-14 mins or when you see the rice has fluffed up.
- Serve with a side of steamed greens.