Servings: 4
INGREDIENTS
- 1.5 pounds/675 grams boneless skinless chicken thighs (4 pieces)
- Honey for drizzling
Rice:
- 1 cup basmati rice, rinsed
- 1 carrot, cut into thin strips
- 1 onion, , chopped
- 1 tomato, peeled and chopped
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
- 1 teaspoon coarse salt
- 1 cup boiling water
- 2 tablespoons olive oil
Sauce:
- 1 teaspoon turmeric
- 1 teaspoon ground black pepper
- ½ teaspoon dry rosemary
- ½ teaspoon coarse salt
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
- 4 tablespoons tomato sauce
- 1 tablespoon BBQ sauce / chili sauce
- ¼ cup olive oil
- 1 cup water
INSTRUCTIONS
Rice:
- Fry the onion until it turns golden, then add the carrot, tomato and greens.
- Fry for about 2 minutes, add the rice, pour in the boiling water, cover the pot and cook for about 5 minutes on medium-high heat, or until the water has evaporated. Turn off the heat, uncover the pot and let the rice cool off.
- Preheat the oven to 390 °F (200 °C).
- Place the thighs on a plate, inner side facing up, and add a spoonful of rice on one end. Roll gently as shown in the video.
- Combine all the sauce ingredients in a small bowl.
- Place the stuffed thighs in a deep baking pan, with the closing side facing down. Pour over the sauce and drizzle some honey, then cover with parchment paper and aluminum foil and bake for 35 minutes.
- Uncover, pour some of the sauce over the stuffed thighs and bake for another 10 minutes.
RECIPE NOTES
If you’re left with some rice and thighs, you can combine them in a small pot, take some of the sauce, add ¾ cup of water and pour it over the rice. Bake the same way you do with the stuffed thighs.