Ingredients
• 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
Method
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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.
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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.
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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.
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Stir dill, orange and capsicum through rice. Divide chicken among plates and top with
extra dill. Serve with rice and lemon wedges.