Crispy Chicken and Carrot Rice

Heat the oven to 180°C.

Prep your ingredients. Finely dice the shallots and garlic. Grate the carrots and set aside. Remove the skins from the chicken thighs (you should be able to pull them off with your hands) and cut the skins into 2–3cm chunks. Wash the rice 4–5 times until the water runs clear.

Add the chicken skins to a cold frying pan. You want the skins to cook slowly until crispy, so set over a low heat for around 10–15 mins to let the fat render properly. Remove from the pan and set aside on kitchen paper.

Season the chicken thighs with salt and black pepper. Increase the heat to medium-high and sear the thighs in the rendered chicken fat for 3–4 mins on each side until golden. Remove from the pan and set aside.

Lower the heat to medium, then add the shallots and garlic to the same pan. Cook for 1 min, then stir through the chilli flakes, smoked paprika and cumin. Fry for 2–3 mins until fragrant.

Tip in the rice and cook for 2 mins to toast it. Stir through ¾ of the grated carrot and the zest of the lemon. Pour in the chicken stock and stir everything together. Nestle the chicken thighs on top.

Pop a lid on the pan and transfer to the oven. Bake for 30–35 mins until the rice is fluffy and the chicken is cooked through. Remove the lid and bake for a final 6–8 mins to allow the top to crisp up.

Once baked, allow the rice and chicken thighs to rest for 5 mins or so before serving with crispy chicken skin, Greek yoghurt, lemon zest and remaining grated carrot and coriander leaves.