Serves 4-6
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. In a large frying pan, heat half of the oil on a high heat. Add the and fry for 2-4 minutes until the skin is golden brown.
  3. Transfer the chicken legs in a single layer in a shallow casserole dish, and drizzle with the remaining oil. Season, then sprinkle over the paprika and add the whole thyme sprigs to the dish. Mix everything together to coat. Roast for 30 minutes.
  4. Rinse the rice well and leave to soak in cold water.
  5. Remove the chicken from the oven and discard the sprigs of thyme. Drain the rice and add to the casserole dish.
  6. Add the chicken stock, coconut milk, chilli, garlic, beans and most of the spring onions and thyme leaves. Stir everything to combine, then nestle the chicken legs back into the dish with any juices from the plate.
  7. Cover with foil and bake for 25-30 mins until the stock has been absorbed and the rice is tender. Top with the sliced chilli, remaining spring onions and thyme.

Nutrition Facts

Per serving: 631kcals, 25g fat (15.9g saturated), 71.6g carbs (3.8g sugars), 32.6g protein, 12.2g fibre, 0.114g sodium

ChickenDairy-freeDinnerHigh-proteinBudget mealsMake it Healthy

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