- Chicken Thighs6 Pieces
- Rice1.5 CupsBasmati Rice
- Onion1 MediumChopped
- Scotch Bonnet PepperChopped
- Yellow PepperThinly Sliced
- Coconut Oil2 Tablespoons
- Lemon JuiceFrom Whole Lemon
- Lemon ZestFrom Whole Lemon
- Salt and Seasoning CubesTo taste
- Fresh Parsley LeavesTo garnish
- Sauce IngredientsTo serve with the rice. 1 Teaspoon Honey, 1 Tablespoon BBQ Sauce, 1 Tablespoon Hot Chilli, 1/2 Tablespoon Ketchup, 2 Tablespoon Plain Yoghurt, 1 Teaspoon Brown Sugar, 1 Pinch Corn Starch
- Chicken Broth1 CupsChicken Stock
1. Season chicken with salt and seasoning cubes, black pepper, and marinate for 2 hours or more (preferably overnight).
2. In a wok pan, heat 2 tablespoons of coconut oil and sear the chicken.
3. Allow to sear about 3 minutes on each side. You don’t want it over cooked, basically 4 minutes on each side would allow the juices to run clear
4. Remove chicken from the pan, pour the juice from chicken in a bowl and clean out the dirt from the pan.
5. Place pan back on heat, heat up, add a tablespoon of coconut oil. Saute the onions, garlic and pepper for about 3 minutes.
6. Stir in the rice and fry for about 2 minutes. Add the chicken broth and the juice from the pan seared chicken, fry for about 2 minutes.
7. Adjust taste; add seasoning cubes and salt to taste, lemon zest. Depending on the quantity of the chicken broth, you may or may not require water in some case. I had about 1 cup of chicken broth, so I added about 1/2 cup of water but not all at the time.
8. Allow the mixture to simmer (bring to a boil) for about 4 minutes.
9. While this is on going, heat up the oven, 200 degrees Celsius. Place chicken on the rice mixture and toss it into the oven (place on medium rack).
10. Allow to bake for about 40 minutes. During the first 15 minutes, check at intervals and taste the rice. Add some water and continue to bake until the rice is cooked. Garnish with parsley and squeeze some lemon juice.
11. For the sauce, In a small pan, stir in all the ingredients. Continue to stir until the mixture is a bit thick. Garnish the dish with the sauce.