Notes
Ingredients
1 red onion, peeled and cut into wedges
1 red pepper, cut into large chunks
1 green pepper, cut into large chunks
4 whole chicken thighs
2 cloves garlic
1/2 tsp. smoked paprika
1/2 tsp. chilli flakes
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Drizzle olive oil
Drizzle red wine vinegar
150g basmati rice
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Place the red onion, peppers, garlic cloves and chicken thighs in a roasting tin. Combine the spices and herbs and sprinkle over the top along with a big pinch of salt. Drizzle with a little olive oil and the same amount of red wine vinegar - around 1 tbsp. Toss everything together and roast for 40 minutes.
After 40 minutes, remove the tray from the oven and mash the soft garlic into the tray, removing the skins. Add the rice around the chicken and add 300ml boiling water. Cover with tin foil and return to the oven for 20 minutes. Season well and serve.