100 g unsalted butter
2 brown onions, finely diced
2 cloves garlic, minced
½ bunch thyme, finely chopped
½ cup walnuts, toasted, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper, to season
4 chicken Marylands, skin-on
2 Tbsp extra virgin olive oil
1 cup basmati rice
2 cups chicken stock
1 bunch dill, finely chopped plus extra to serve
3 oranges, segmented, chopped
½ cup roasted marinated red capsicum, finely sliced
1 lemon cut into wedges to serve
- Preheat oven to 210°C. Melt 1 Tbsp of the butter in a frying pan over a medium heat. Add ½ of the onion, garlic and thyme and cook for 5 minutes or until soft. Transfer to a medium bowl and stir in walnut, cumin and paprika. Season. Cool.
- Pull back skin of each chicken Maryland and push onion mixture underneath. Put chicken in a roasting pan, season and brush with a little of the remaining butter. Bake for 25 minutes or until cooked.
- Meanwhile, melt remaining butter in a large saucepan over a medium heat. Add remaining onion and cook until soft, then add rice and cook for 2 minutes or until translucent. Pour in stock, bring to the boil, then simmer for 4 minutes. Turn off heat, cover and set aside for 12 minutes.
- Stir dill, orange and capsicum through rice. Divide chicken among plates and top with extra dill. Serve with rice and lemon wedges.