Sticky chicken with saffron baked rice

Name: Sticky chicken with saffron baked rice
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 1 ¼ cups long-grain rice; 6 pickled onions, sliced; 8 saffron threads; 3 cups chicken stock, warmed; 3 tbsp extra virgin olive oil; 2 tbsp tomato paste; 2 tbsp honey; 6 x 240g chicken cutlets, skin-on; 1 tbsp lemon juice; 120g baby spinach leaves; 120g red-vein sorrel

Jessica Brook

November 24, 2022

Sticky chicken with saffron baked rice.Jeremy Simons

easyTime:30 mins - 1 hourServes:4-6

You know what they say, winner winner chicken dinner, and this simple midweek recipe is all that and more.

Ingredients

1 ¼ cups long-grain rice
6 pickled onions, sliced
8 saffron threads
3 cups chicken stock, warmed
3 tbsp extra virgin olive oil
2 tbsp tomato paste
2 tbsp honey
6 x 240g chicken cutlets, skin-on
1 tbsp lemon juice
120g baby spinach leaves
120g red-vein sorrel

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Combine the rice, onions, saffron and stock in a large, shallow baking tray. In a small bowl, mix 2 tablespoons of the oil, tomato paste, paprika and honey together. Add 2 tablespoons of this to the rice, season with salt and pepper and stir to combine.
Step 2
Brush the remaining marinade over the chicken thighs and season. Place the chicken on top of the rice. Cover with foil and bake for 15 minutes.
Step 3
Remove the foil and cook for a further 15 minutes, or until chicken is golden and rice is tender. Fluff the rice with a fork.
Step 4
Whisk the remaining tablespoon of oil and lemon juice together. Place spinach and sorrel in a bowl and gently toss with dressing. Serve alongside the chicken and rice.