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  • BBC Good Food Magazine

    quick dinners

    Aug 27, 2020 5 minutes
    recipes CASSIE BEST
    photographs and food styling
    STUART OVENDEN

    Roast chicken & spiced rice

    Different types of rice will absorb liquid at different rates, so use the liquid quantities here as a guide, and top up with a little extra if needed.

    SERVES 4 PREP 15 mins COOK 50 mins EASY

    1 chicken stock cube
    4 tbsp mild or medium curry paste (we used korma)
    2 tbsp butter or oil, plus extra for frying
    350g basmati rice
    1 cinnamon stick
    6-8 bone-in, skin-on chicken thighs
    1 onion, halved and sliced
    20g toasted almonds
    350g green beans handful of coriander leaves mango chutney, to serve

    Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir through along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25

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