Persian Inspired One Pan Chicken & Veetee Pilau Rice

Ingredients

2 packs Veetee Steam Filtered Pilau Rice Pots

2 red onions, wedges 

1kg skin on chicken thighs 

1 tbsp Baharat spice blend 

50g almonds, chopped 

80g dried apricots, chopped 

400ml chicken stock 

200g Greek yoghurt

2 tsp sumac 

1 handful fresh coriander, chopped 

50g pomegranate seeds

Your preferred cooking oil/spray

Salt & pepper to taste

Method

Preheat the oven to 200C/180C fan.

Peel and slice the red onions into wedges. 

Pat the chicken thighs dry with kitchen paper, then add to an ovenproof frying pan or roasting tray. 

In a bowl mix together the Baharat spice blend with the garlic paste, a dash of oil and a pinch of salt and pepper. Rub all over the chicken thighs.

Nestle the red onion wedges in between the chicken thighs. Drizzle over a dash of oil. 

Roast for 3 0 minutes, halfway through the cooking time baste the chicken with the cooking juices.

Add the Veetee Pilau Rice 

Chop the almonds and apricots.

Whisk the reserved Baharat spice blend into the chicken stock. 

Remove the tray from the oven, pop the chicken onto a plate and add the Veetee Pilau Rice, apricots and almonds to the tray. 

Pour in the chicken stock and give it a really good mix together with the cooking juices and season with salt and pepper. 

Put the chicken back on top of the rice. Roast for another 20 minutes. 

Make the  sumac yoghurt. In a bowl mix together the Greek yoghurt and sumac. Season to taste with salt and pepper. 

Plate Up

Chop the  fresh coriander. Scatter the pomegranate seeds and coriander over the chicken and serve alongside the sumac yoghurt. Tuck in and enjoy!