One Pot Chicken and Onions

This dish is from Jamie Olivers newest cookbook ONE.

I adapted the recipe for my ingredients and it went well. Not much prepwork to do. The oven is the one to take up all the cooking.

A great meal to serve at a dinner with some friends. Just bring everything together and an hour before you will serve it, chuck it in the oven.

Recipe for 4 or 2:

4 chicken thighs, Cajun seasoning, olive oil

3 small red onions, 1 small yellow onion, 1 spring onion, 4 Chinese garlic, rosemary

1 1/2 or 2 red bell peppers, pepper, red wine vinegar

200 g Jasmine rice, 420 ml veg stock or chicken stock

Arugula (rocket) and Greek yogurt

Season the thighs with Cajun spice and oil an oven proof dish. Peel all onions and cut them down the middle. Clean the bell peppers and rip them in larger chunks. Cut the top of the garlic and place it with its skin in the dish.

Add rosemary and pepper, a bit more olive oil and red wine vinegar.

Bake it for 35 to 40 min at 180C fan. Squeeze out the garlic and discard the skin.

Heat up water in the kettle and add stock powder in the Pyrex. Measure 420 ml boiling water. Wash the rice and spread it over the bake, add the stock. Place Alumimium foil over the tray and cover and bake for 20 min

Finish with arugula and some dollops of yogurt.