Ingredients
4 chicken thighs- skin on and bone in
1 small cauliflower, cut into quarters
1 red pepper chopped
1 yellow pepper chopped
1 white onion chopped
2 garlic cloves crushed
2 tbsp oil
200g rice for the 4l pan
1 tsp nigella seeds
1 tbsp curry powder
150g lime pickle
2 chicken stock cubes dissolved into 800ml boiling water
10 dried apricots
60g raisins
1 lemon
3 tbsp chopped fresh mint
Salt and pepper
Here’s how
Score the chicken thighs to the bone and place in a bowl with a drizzle of olive oil.
Sprinkle in half the curry powder and nigella seeds, along with a little salt, pepper, and half of the lime pickle.
Using your hands rub into the chicken to get maximum flavour in.
Place a pan on a medium heat then add the chicken skin side down and allow to cook until the skin is crispy and golden.
Remove the chicken from the pan, then add the onions, peppers and garlic.
Season with a little salt and pepper and cook for 5 minutes.
Tip in the rice and continue to stir.
Add the rest of the curry powder, nigella seeds, raisins and apricots.
Pour in the stock and stir together on a medium heat.
Cut the cauliflower into quarters and sit on top of the rice along with the chicken skin side up.
Allow the stock to come to the boil before placing in the oven at 180C for 45 minutes or until the rice and chicken are fully cooked
Once ready, finish with the fresh mint, lemon wedges and some greek yoghurt (optional)
