1 onion, finely chopped
4 cloves of garlic, minced
60ml vegetable oil
5ml salt
375ml chicken stock, warmed
310ml boiling water
45ml butter, cubed
375ml long grain white rice
60ml vegetable oil
20ml brown sugar
30ml chicken spice
10ml onion seeds
10ml dried French tarragon
about 12 mixed chicken portions, skin on
Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray.
Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted.
Add the rice and mix through.
Pour the oil into a large mixing bowl.
Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix.
Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture.
Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil.
Bake in the oven for 40 minutes.
Remove the foil and bake for another 40minutes.
Serve warm with a crisp salad on the side.
My Whisk and I 