Spring onion & ginger crispy chicken rice pot

Inspired by Hainanese chicken rice, this one-pot is finished with crispy chilli oil, but you can also use your favourite hot sauce.

SERVES 4 PREP 10 mins COOK 35 mins EASY

2 tbsp vegetable oil

4 skin-on, bone-in chicken thighs 8 spring onions, roughly chopped 3 garlic cloves, inely chopped 15g ginger, cut into ine matchsticks 200g basmati rice, rinsed 650ml low-sodium vegetable stock 10g coriander, leaves picked, or

roughly chopped crispy chilli oil, to serve

Heat the oven to 200C/180C fan/ gas 4. Pour 1 tbsp of the vegetable oil in a large casserole dish with a lid. Once hot, season the chicken thighs with salt, then cook skin-side down for 5-6 mins until deeply golden. Remove from the pan and set aside (it shouldn’t be cooked through yet).

Pour in the remaining 1 tbsp of vegetable oil, then tip in the spring onions, garlic and ginger. Cook on a medium heat for 4-5 mins until softened and golden around the edges. Tip in the rice and stir to coat in the oil. Pour in the stock, then put the chicken on top of the rice, skin-side up.

3 Put the lid on the casserole dish then put in the oven for 20 mins. Remove from the oven and sprinkle over the coriander and crispy chilli oil to serve.

GOOD TO KNOW low cal

PER SERVING 361 kcals • fat 13g • saturates 2g • carbs 44g • sugars 3g • ibre 2g • protein 15g • salt 0.5g