Ingredients
15 total- 1 large pinch saffron
- 2 tbsp olive oil, for frying
- 4 skin-on, bone-in chicken thighs
- 1 onion, finely sliced
- 3 garlic cloves, crushed or grated
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 10 cardamom pods, lightly bashed
- 2 cinnamon sticks
- 250g basmati rice
- 200g runner beans, roughly chopped
- 100g greek yoghurt
- 4 pickled chillies, finely sliced
- 3 tbsp chopped coriander (approx.)
- 1 lemon, cut into wedges
Method
7 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. For the rice, put the saffron in a small dish, cover with 1 tbsp hot water; leave to soak.
Step 2
Heat 2 tbsp oil in a large, high-sided pan over a high heat. Season the chicken with salt and fry, skin-side down, for 5 mins or until golden and crisp. Flip and cook for 1 min to seal, then transfer to a roasting tin. Roast for 40 mins, until deeply golden and cooked through.
Step 3
In the same pan, fry the onion in the chicken oil over a medium heat for 7 mins or until softened. Stir in two-thirds of the garlic with the cumin, ground coriander, cardamom and cinnamon; cook for 2 mins.
Step 4
Add the rice, the saffron with its soaking liquid and 500ml hot water. Bring to a boil; bubble for 1 min, then cover and cook on low for 10 mins.
Step 5
Uncover, add the beans, then replace the lid and continue to cook for 20 mins more or until the rice is tender and the liquid absorbed.
Step 6
Meanwhile, in a small bowl, stir the remaining garlic into the yoghurt; set aside.
Step 7
Stir the pickled chillies and chopped coriander through the cooked rice and serve with the chicken, garlic yoghurt and lemon wedges.