Quick Rice & Chicken

Method

1. Season chicken thighs with mixed herbs, salt, pepper, ginger powder and cumin seeds; add 1 tbsp oil.
2. In a wide pan, add the chicken with sliced red onion, sliced ginger and fresh thyme. Pour in a little water so the chicken can gently simmer; cook until partially done and a light stock forms. Remove chicken and set aside.
3. Strain the pan liquid through a sieve into a bowl to reserve the chicken stock. Set aside the stock; wipe the pan for later.
4. On a tray, add red peppers, chilies, thyme, tomatoes and the whole garlic bulb (top trimmed). Roast at 170°C for ~40 minutes until soft, then blend into a smooth sauce.
5. Return the clean pan to the hob. Add the blended sauce and cook a few minutes to thicken slightly; set aside.
6. In the same or a second pan, add a little oil and fry the par-cooked chicken skin-side down until crisp and cooked through. Spoon off excess oil; remove chicken and reserve.
7. To the pan, add the extra 1/2 sliced onion; fry ~4 minutes. Stir in 2–4 tbsp tomato purée, then pour back the roasted pepper–tomato sauce. Add bay leaves, season to taste, then add the reserved chicken stock and a little water as needed.
8. Add washed rice, stir once, bring to a gentle simmer. Cover and cook ~30 minutes (low heat), adding splashes of water only if needed.
9. Rest 5 minutes off the heat, fluff the rice, then top with the crispy chicken and serve.