Ingredients

Method

• 8 free-range skin-on chicken thighs 
• 3 –4 T Woolworths harissa paste
• 195 g jasmine rice, soaked and rinsed 
• 2 cups chicken stock 
• 1 T olive oil 
• 1 T Woolworths vegetable masala spice blend 
• 1 T Woolworths Middle Eastern spice blend 
• sea salt, to taste 
• fresh coriander, to garnish (optional)  
• pomegranate rubies, to garnish (optional)
• rotis or wraps, for serving
• Woolworths green mango chutney, for serving 

Method

Ingredients

1. Preheat the oven to 180°C. Rub the chicken generously with the harissa paste, ensuring they’re evenly coated. Set aside to marinate while you prepare the rest of the dish.

2. In a large cast-iron pan or ovenproof dish, combine the rice, chicken stock, olive oil, masala spice blend, Middle Eastern spice blend and a pinch of salt. Stir to combine, ensuring the spices are evenly distributed. Arrange the chicken on top of the rice mixture, skin-side up.

3. Cover the pan with a lid or foil and bake for 30 minutes. Remove the lid or foil and bake for a further 15 minutes, or until the chicken skin is crispy and golden, and the rice is tender.

4. Serve the hot with the rotis and chutney, garnished with coriander and pomegranate rubies, if desired.

Find more chicken recipes here 

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
Videographer: Kaylene Sauls
Photographer: Jan Ras
Production: Amy Ebedes-Murray