• 100g unsalted butter
• 2 brown onions, finely diced
• 2 cloves garlic, minced
• 1⁄2 bunch thyme, finely chopped
• 1⁄2 cup walnuts, toasted, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and black pepper, to season
• 4 chicken Marylands, skin on
• 2 Tbsp extra virgin olive oil
• 1 cup basmati rice
• 2 cups chicken stock
• 1 bunch dill, finely chopped
• 3 oranges, segmented, chopped
• 1⁄2 cup roasted marinated red capsicum, finely sliced
• Extra dill, to garnish
• Lemon wedges, to serve
Preheat oven to 210°C. Melt 1 Tbsp of the butter in a frying pan over a medium heat. Add 1⁄2 of the onion, garlic and thyme and cook for 5 minutes or until soft. Transfer to a medium bowl and stir in walnut, cumin and paprika. Season. Cool.
Pull back skin of each chicken Maryland and push onion mixture underneath. Put chicken in a roasting pan, season and brush with a little of the remaining butter. Bake for 25 minutes or until cooked.
Meanwhile, melt remaining butter in a large saucepan over a medium heat. Add remaining onion and cook until soft, then add rice and cook for 2 minutes or until translucent. Pour in stock, bring to the boil, then simmer for 4 minutes. Turn off heat, cover and set aside for 12 minutes.
Stir dill, orange and capsicum through rice. Divide chicken among plates and top with
extra dill. Serve with rice and lemon wedges.