Spiced chicken and orange pilaf

Save on the washing up with this prize-winning, one-pan chicken dinner. The thighs are cooked on top of the rice so they absorb all of those lovely spicy juices. Squeeze over some orange wedges when you serve for an extra fruity twist.

Ingredients

Serves: 6-7

Ready in: 1hr 10 mins

• 750g pack Co-op British Chicken Thighs (bone in, skin on)
• 1 onion, finely sliced
• 2 garlic cloves, finely chopped
• ½ tsp ground ginger
• 1 tsp cumin
• ½ tsp turmeric
• 2 medium carrots, chopped into chunks (about 1cm)
• 300g basmati rice
• 70g sultanas (optional)
• 600ml chicken stock
• 1 orange, ½ cut into slices and ½ juiced
• Small handful parsley, leaves picked and finely chopped
• Pine nuts, to serve (optional)

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7.
2. Heat a large shallow, flameproof casserole dish over a low-medium heat, then add the chicken thighs, skin-side down. Cook for about 8-10 mins until golden, then turn and cook for 5 mins on the other side. Remove the chicken from the pan and set aside, pouring away most of the fat.
3.  Add the onion to the pan and cook for 6-8 mins until starting to turn golden.
4.  Stir in the garlic and the spices and cook for 1 min.
5.  Add the carrots, rice and sultanas and stir to combine. Pour in the stock and orange juice and stir.
6.  Return the chicken to the dish, placing the thighs on top of the rice and poking the orange slices amongst them. Cover with a lid and bake in the oven for 35-40 mins until the rice is tender and the chicken is completely cooked through.
7.  Leave to stand with the lid on for a few minutes, then scatter with chopped parsley and pine nuts (if using).