Spicy Cajun & Herb Rice
8 chicken thighs 3T sunflower oil 1 onion, finely chopped 2tsp garlic, crushed 1 tsp ginger, crushed 1 tsp chillie flakes
cup tomato paste 1T brown sugar
cup dry white wine 1 cup chicken stock 3T honey Salt and pepper 2T chicken spice 2T cajun spice 1 cup basmati rice
tsp turmeric 2 cups chicken stock 2 chillies, sliced 2 stalks spring onion Handful spinach, chopped 1. Preheat oven to 180°C. In a large saucepan, heat oil and sauté onion, garlic, ginger and chillies until soft. Add tomato paste, sugar, wine, stock and honey. Boil until thickened. 2. Season chicken with salt, pepper and spices. In a large dish, add chicken and two thirds of the cooked marinade. Leave to marinate for 20 minutes. Transfer to a roasting tray, and roast for 30 minutes. 3. Meanwhile, in a pot, bring stock and remaining marinade to the boil. Add rice and turmeric. Cook until rice is tender. Add spinach, spring onion and chillies to rice. Serve with chicken.