Prep and cooking time: 40 minutes
• 2 tablespoons (30ml) SPAR Sunflower Oil
• 1kg SPAR Chicken Thighs
• 1 Onion, chopped
• 2 cloves garlic, crushed
• 2 cups (500ml) SPAR Chicken Stock
• ½ cup SPAR Long Grain Rice
• 1 can (420g) SPAR Chickpeas, with liquid
• ¼ cup (65ml) SPAR Lemon Juice
• 2 teaspoons ground coriander
• Salt and pepper to taste
• 3 tablespoons SPAR Freshline Fresh Parsley, chopped
1. Preheat oven to 180°C.
2. In a large saucepan, heat oil and fry chicken until golden on all sides. Transfer to a large ovenproof casserole dish
3. Put onion and garlic into the saucepan, and fry until transparent. Add stock, rice, chickpeas, lemon juice, coriander, salt and pepper to taste.
4. Pour over chicken and toss lightly to mix. Cover and cook in oven for 30 minutes.
5. Sprinkle with chopped parsley and serve with any vegetables in season.