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COOKBOOK: Coles - AUG 2018

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲 💲

I loved this dish! My favourite cut of chicken is the thighs . It’s the fattiest of all pieces but that why it’s so flavoursome.

The cooked chick peas in brown butter were delicious!

I rate this dish right up there with the best. Simple and delicious!

Loved it, try it!



Serves 4

4 chicken thighs

1/2 teaspoon ground paprika

1 tablespoon olive oil

1 1/2 cup of long grain rice

1/2 small brown onion, chopped

2 1/2 cups of chicken stock

45g butter

400g can of chick peas, rinsed and drained

1 handful of chopper parsley

Preheat oven 180C

Heat olive oil in a large ovenproof frying pan.

Add chicken, season with salt and pepper, and paprika on both sides. Fry for approx 3-4 mins on each side.

Remove from pan. In the same juices, fry the garlic and onion for a minute. Add rice, stir until it is all coated.Add parsley. Add stock . Bring to boil and simmer for 15mins. Arrange the chicken pieces on the top of rice. Stock should all now be almost absorbed.

Place pan in oven for approx 10mins.

In the meantime, melt butter in frying pan. Add chick peas and allow them to cook for 6-8mins, stirring occasionally.

Take pilaff out of oven when ready. Spoon chick peas over the pilaf. Its now ready to be served.

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