Possum’s Recipe Book

Ras el Hanout Chicken Pilaf

Serves 4-6

6 - 8 chicken thighs - skin on
1 onion - roughly chopped
1 tbsp. olive oil
Seas salt
Black pepper
1- 2 tsp Ras el Hanout
400g short grain rice
800ml. chicken stock (or 1 chicken stock cube dissolved in 800ml. hot water)
1 packet baby leaf spinach

Method

Pre-heat oven to 180C (fan)

Heat olive oil in a le creuset (or heat proof casserole dish) on the hot plate. 
Add chicken thighs and brown on all sides. 
Add onions and fry for 10mins on medium heat. 
Sprinkle chicken thighs with Ras el Hanout and continue 
to cook and turn regularly. 
Add rice, chicken stock and bring to boil.
Season with salt and pepper. 
Put the lid on and put it in the oven for 30 - 35 mins. or until 
stock is absorbed and rice is cooked.

Serve in a bowl with baby leaf spinach.