Baked Tomato-Basil Chicken with Rice

Ingredients

• 2 Onion
• 30 ml Olive Oil
• 4 Garlic clove
• 400 g Tinned chopped tomatoe
• 200 g Fresh tomatoe
• 1 tsp Dried oregano
• 15 g Fresh basil
• 5 g Salt
• 2 g black pepper
• 240 g Rice
• 4 Chicken thigh

Method

1. 0

   Preheat the oven to 180°C. Rinse the rice and cook according to packet instructions so it is ready to serve when the chicken is done.

2. 1

   Slice the onions into discs. Lay a generous layer of onion slices over the bottom of a medium baking dish.

3. 2

   Drizzle the onions with olive oil, then pour in the tinned chopped tomatoes. Season with salt, black pepper, dried oregano, and half of the chopped fresh basil. Toss gently so the onions are coated and spread into an even layer.

4. 3

   Score each chicken piece: make 3 deep cuts through the skin into the meat so the flavour can get in. Pat the chicken dry with paper towel.

5. 4

   Nestle the chicken pieces skin-side up on top of the onion-tomato mixture. Spoon some of the oil and tomato over the chicken so it is lightly coated, but keep the skin exposed so it can crisp.

6. 5

   Bake at 180°C for about 25 minutes. Meanwhile, chop the fresh tomatoes and the remaining basil.

7. 6

   After 25 minutes, baste the chicken with the pan juices and scatter the fresh tomato pieces around the chicken. Bring some of the onion slices up around the sides so a few sit near the top. Return to the oven and continue baking for another 15–20 minutes, basting once or twice more, until the chicken is cooked through.

8. 7

   To crisp the skin and reduce any excess liquid, increase the oven temperature to 200–220°C for a final 5–10 minutes, watching closely so the skin goes golden and the sauce thickens rather than drying out.

9. 8

   Once done, remove from the oven and stir in the remaining chopped fresh basil through the sauce. Taste and adjust salt and pepper if needed.

10. 9

    To serve, spoon cooked rice into bowls, then lay the chicken pieces on top and ladle the onion-tomato-basil sauce over the rice. Eat immediately while hot and crisp.

Nutrition Facts