Name: One-pan Middle Eastern Chicken & Rice
Cook time: 1 h 30 min
Yield: 4
Ingredients: 4 skin-on, bone-in chicken thighs; 2 tbsp olive oil; 2 tbsp Lebanese seven-spice; Juice of ½ lemon; 1 small onion, diced; 1 aubergine, cut into 1cm/½in slices; 350g/12oz raw basmati rice, washed and drained; 1 chicken stock cube, crumbled; 1 tsp chilli flakes; Sea salt and freshly ground black pepper, to taste; Parsley, to garnish (optional)

VMG Recipes