Ingredients
- 6 chicken thighs, skin on
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock
- 4 tbsp lime juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tsp salt
- lime pieces to serve
- parsley or coriander to serve
Instructions
Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven and add rice, stock and 1 1/4 cups water, cover with aluminium foil and put back in the oven for 25 minutes.
Whisk together the lime, honey and soy sauce.
Salt the chicken thighs all over, including under the skin.
Remove rice from oven, top with chicken thighs, pour over lime, honey and soy, re cover with foil and bake a further 10 minutes.
Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
Fluff rice with a fork and serve with lime pieces and parsley.
Notes
You want a casserole dish that fits the chicken thighs snugly, if they aren’t covering most of the rice you will get quite crispy sections of rice.
If your chicken thighs are quite large, like mine were. Put back into the oven for another 10-15 minutes. I turned my oven up to 200° for this last cook to get the tops really nicely browned.