Ingredients

Method

• 5 free-range skin-on, bone-in chicken thighs
• 1 t vegetable oil
• 2 T butter
• 2 garlic cloves, crushed
• 300 g jasmine or basmati rice
• 1 T chicken stock powder
• 380 ml water
• 160 g canned sweetcorn kernels, drained
• 340 g canned green lentils
• 20 g chives, chopped, to garnish
For the marinade:
• 3 T pineapple juice
• 1 T honey
• 1 T light soy sauce
• 1½ t dark soy sauce
• ½ t esame oil
• ½ t five spice powder
• ½ t ground ginger
• ¼ t salt

Method

Ingredients

1. Score the top of the chicken thighs a couple of times so that the marinade penetrates deeper into the chicken and place in a bowl. Add all the marinade ingredients and marinate for at least 30 minutes at room temperature or in the fridge overnight.

2. Preheat the oven to 180°C.

3. Heat the oil over a medium heat in a large ovenproof pan. Add the chicken thighs to the pan, skin-side down, and fry for 5 minutes to brown the skin. Flip the chicken over and pour over the marinade in the bowl. Cook for 2–3 minutes to reduce the marinade a little, then place the chicken to a plate.

4. Add the butter, garlic and rice to the pan and give it a good stir, then add the chicken stock powder, water, sweetcorn and lentils. Stir again to distribute the ingredients evenly in one layer. Nestle the chicken thighs into the rice mixture, cover with a lid and bake in the oven for 35 minutes.

5. Remove from the oven and allow to stand for 5 minutes before serving.

6. Sprinkle over some chives, fluff up the rice and serve.

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Photographer: © Sam Folan 2026

Extracted with permission from Rice by Ping Coombes is published by Murdoch Books, and distributed by Jonathan Ball Publishers in South Africa.