Saffron Baked Chicken

Method

1. 1

   Pat the chicken dry with kitchen paper and season with salt. Toss in the marinade. Cover and refrigerate overnight.

2. 2

   On the day of cooking, rinse the rice until the water runs clear. Leave to soak in clean water for 20 mins. Preheat the oven to 200°C.

3. 3

   To a large oven dish, add the chicken thighs, skin-side down and cook on the hob on a medium-high heat. Allow the chicken skin to turn golden (approx. 6-7 mins), turn over and fry for 1 more min. Remove and set aside on a plate.

4. 4

   Reduce the heat and soften the onion in the residual oils until translucent (approx. 15 mins). Add the cranberries, almonds, and dates. Season with sea salt and black pepper.

5. 5

   In a jug, combine water, cumin, cinnamon, chilli flakes, saffron, sea salt and black pepper.

6. 6

   To the veg pan, add the rice and spice stock. Mix well. Nestle in the chicken thighs, skin-side up.

7. 7

   Cover with a lid/ foil and roast in the oven for 30 mins. Then remove the lid/ foil and roast for a further 5-10 mins to crisp up the top (or until chicken is cooked through).

8. 8

   Garnish with fresh coriander and lemon juice. Drizzle over the Mellow Yellow Ultimate Chilli Dressing for an extra burst of flavour!