Chicken pilaf traybake
- 700g Butcher's Selection British Chicken Thighs
- 2tsp rapeseed oil
- 1 large onion, sliced
- 1 clove garlic, sliced
- 2 x 250g pouches Asda Micro Basmati Rice
- 1 lemon, ½ juiced and zested, ½ cut into wedges to serve
- 1 pomegranate, seeds only
- 10g coriander, torn
Preheat the oven to 200C/180C Fan/Gas 6.
Put the chicken thighs in an ovenproof dish, rub over 1tsp of the oil and season with black pepper. Cook in the oven for 30 mins until the chicken skin is turning crisp and golden.
Put the onion and garlic in a bowl and mix with the remaining oil.
Remove the dish from the oven and stir in the onion mixture. Return to the oven for 10 mins.
Tip the rice into the dish with the lemon juice and 200ml water, and stir together. Return to the oven for 15 mins until the chicken is cooked through.
Sprinkle over the zest and pomegranate seeds, then serve with the lemon wedges and coriander.