Ingredients

• 750 g basmati rice (4 cups), soaked for 20 minutes

• 1 kg chicken thighs or drumsticks

• 3 tbsp olive oil

• 2 tbsp peri-peri sauce

• 1 tbsp paprika

• 1 tbsp lemon juice

• 4 garlic cloves, minced

• 1 tsp oregano

• Salt and pepper, to taste

• 1 onion, chopped

• 1 red pepper, chopped

• 5½ cups chicken stock

• Fresh parsley, for garnish

• Lemon wedges, for serving

Method

1. Marinate the Chicken: Combine the chicken with peri-peri sauce, paprika, lemon juice, garlic, oregano, salt, and pepper. Mix thoroughly and marinate for 30 minutes so the flavours penetrate the chicken.

2. Prepare the Rice: Wash the basmati rice thoroughly and soak it for 20 minutes. Drain well and set aside.

3. Brown the Chicken: Heat the olive oil in a large heavy-bottomed pot. Add the marinated chicken and brown for approximately 8 minutes. Remove the chicken and keep it aside.

4. Sauté the Vegetables and Rice: In the same pot, sauté the chopped onion and red pepper until softened. Add the drained rice and stir for 2 minutes, allowing it to absorb the aromatic flavours.

5. Cook the Chicken and Rice Together: Pour in the chicken stock and return the browned chicken to the pot. Cover and cook over low heat for approximately 20 minutes, until the rice is tender and the chicken is cooked through.

6. Rest and Garnish: Turn off the heat and let the dish rest, covered, for 10 minutes. Gently fluff the rice and garnish with fresh parsley and lemon.

Serve

Serve hot with crunchy coleslaw, grilled corn, a side of peri-peri sauce, and a fresh green salad. Offer lemon wedges alongside for an extra citrusy finish.