ALMOND & COCONUT CHICKEN WITH SAFFRON RICE

FABULOUS ONE POT COOKING

INGREDIENTS
Chicken thighs on the bone
2 tins coconut milk
Basmati rice 1/3 measure of coconut milk
Handful sliced almonds toasted
Ooil
Ooil & butter
1 shallot fine diced
3 cloves garlic fine sliced
Pinch of saffron or 1/2 tsp turmeric
Handful torn coriander

Heat the ooil in a non stick pan and seal the chicken thighs, pop in a preheated oven to cook for 10 minutes at 180 degrees, meanwhile gently soften the shallot & garlic in the ooil and butter, add the washed rice, the saffron and coconut milk mix well but only stir for a couple of seconds add the chicken thighs cover and simmer gently for six minutes, then take off the heat and leave for another ten minutes, don't be tempted to stir and do not take the lid off until the ten minutes is up as the heat in the pan will carry on cooking the rice so it is perfect moist and fluffy.  Finish off the dish with some toasted sliced almonds and torn coriander.