Cranstons shares a quick and easy one-pot dish that is full of flavour and perfect for a summer evening

INGREDIENTS

Serves 4

4 skin-on, bone-in chicken thighs

8 spring onions, roughly chopped

3 garlic cloves, finely chopped

15g ginger, finely sliced

1 carrot, finely diced

200g frozen peas

200g basmati rice

650ml chicken or vegetable stock

TO GARNISH

10g coriander, roughly chopped

½ red chilli, sliced

Chilli sauce or your favourite hot sauce

METHOD

1. Heat the oven to 180C. Heat some oil In a heavy bottomed casserole dish or pan that can go into the oven. Add the chicken thighs to the dish/pan, skin side down. Cook for 5-10 minutes until deeply golden. Remove from the pan and set aside (they shouldn’t be fully cooked just yet).

2. Add a touch more oil to the pan then tip in the carrot, spring onions, garlic and ginger and cook for 5-10 mins on a medium heat until softened and golden around the edges.

3. Tip in the rice and stir to coat in the oil, pour in the stock and peas, stir.

4. Place the chicken on top of the rice, skin side up. Pop a lid on and bake in the oven for 20 minutes until the rice is nice and fluffy.

5. Remove from the oven, sprinkle over the coriander, sliced chilli and your favourite hot sauce.