• 8 skinless chicken thighs fillets, about 750 g (1½ lb) in total
  • 8 streaky bacon rashers, rind removed
  • 2 tablespoons olive oil
  • 250 g (8 oz) long-grain rice
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • grated rind and juice of ½ lemon
  • 500 ml (17 fl oz) hot chicken stock (see page 44 for homemade)
  • 1 tablespoon chopped fresh coriander
  • salt and black pepper

Wrap each chicken thigh with a bacon rasher and secure in place with a cocktail stick.

Heat the oil in a flameproof casserole, add the chicken and cook over a high heat for 5 minutes until browned all over. Remove with a slotted spoon.

Add the rice to the pan and cook over a low heat, stirring, for 1 minute. Add the onion, garlic, turmeric, lemon rind, stock and salt and pepper to taste. Arrange the chicken thighs over the rice, pressing down gently.

Cover with a layer of foil, then the lid. Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and bake for 50 minutes.

Remove from the oven and stir in the coriander and lemon juice. Discard the cocktail sticks and serve with a tangy yogurt sauce (see below).

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