Peri-Peri Chicken Thighs with Spicy Pea & Pepper Rice

Ingredients

1 onion, finely chopped
500 g pork sausages, meat removed from skins
2 Tbsp coarsely chopped fresh oreganum
2 Tbsp coarsely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1½ tsp sweet paprika
1½ tsp cumin
½ tsp dried chilli flakes
50 ml extra-virgin olive oil
250 g cherry tomatoes, halved
1 Tbsp tomato puree
1 cup Spekko Long Grain Parboiled Rice
600 ml hot chicken stock
50 ml dry white sherry or dry white wine
100 g flat beans, trimmed and cut into 2 cm lengths
100 g sun-dried tomatoes in oil, drained

To garnish & serve
fresh oreganum (optional)
fresh basil
lemon wedges

1. Preheat the oven to 180 °C and line a baking tray with foil.
2. Cook the rice according to instructions on the packet.
3. In a pan heat the butter and oil and sauté the onion, leeks and thyme on a low heat until soft. Remove from the pan and set aside in a bowl.
4. Heat the 1 tablespoon oil in the same pan and fry the mushrooms on high heat until golden.
5. Place the chicken thighs on the foil-covered baking tray, cover with oil and salt and pepper and bake for 30 minutes or longer, until cooked through and crispy.
6. To make the creamy sauce: Melt the butter on a low heat in a saucepan. Add the flour and cook for 2 minutes.
7. Remove from the heat and whisk in the milk. Return to the heat and cook on a medium heat for 5 minutes.
8. Add the cheese, cream and wine and cook for another 2 minutes. Season with salt and pepper to taste.
9. In a large pan mix the cooked rice, the onion and leeks, mushrooms and cream sauce together and heat through.
10. Serve the chicken thighs and drumsticks on the creamy rice and garnish with the fresh thyme.

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