OVEN BAKED CRISPY CHICKEN WITH TOMATO RICE & ZUCCHINI

Serves 5

Ingredients:

• 5 chicken thighs, skin on (bone in or out is fine)

• 1 tablespoon dried Italian herbs

• 2 tablespoon olive oil

• 1 tablespoon butter

• 1 brown onion, diced

• 2 cloves garlic, finely chopped

• 1.5 cups medium grain white rice, rinsed well under cold water

• 1 large zucchini, sliced thinly into rounds

• 2 teaspoons chicken stock powder (combined with 3.5 cups water) 400g tinned crushed tomatoes

• 1/2 parmesan, grated

• Cracked black pepper

Method:

1. Preheat oven to 200 degrees fan forced.

2. Pat dry chicken thighs with a paper towel. Sprinkle over the Italian herb mix and rub into the chicken skin with your fingers.

3. Place a large, shallow oven-proof casserole dish on high heat. Add 1 tablespoon of olive oil and let it get very hot over 1-2 minutes. Add chicken and brown on both sides for approx. 3-4 mins, until crispy and golden. Remove and set aside.

4. In the same pan, add 1 tablespoon of olive oil and butter. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for approx. 2 minutes, stirring so it doesn’t burn. Add the rice to the pan and stir through. Then add the zucchini rounds and mix through. Add the chicken stock, tinned tomatoes and grated parmesan and mix through. Season well with pepper.

5. Place the browned chicken pieces back into the pan and submerge the bottom half of the thighs into the liquid, keeping the crispy skin above the liquid. Place in the oven for 20 minutes with the lid on, then remove the lid for the last 5 minutes (if the liquid hasn’t evaporated).

6. Remove the pan from the oven and enjoy!