One-Pan Garlic and Sage Chicken Thighs and Rice

Ingredients

• 2g dried thyme
• 10g kosher salt, for the spice mix
• 5g smoked paprika
• 2g ground sage
• 1g ground black pepper
• 1.35kg bone-in, skin-on chicken thighs
• 15ml olive oil
• 1 large shallot or small yellow onion, finely chopped
• 4 garlic cloves, peeled and minced
• 6g fresh sage leaves, finely chopped, plus more for garnish if desired
• 185g dry jasmine or basmati rice, rinsed
• 10g nutritional yeast
• kosher salt, for seasoning the rice
• 170g curly or Tuscan kale, finely chopped and tightly packed
• 480ml low-sodium chicken or vegetable broth
• 180ml full-fat coconut milk, from a well-shaken can

Instructions

1. Preheat the oven to 190°C conventional heat.
2. Combine the dried thyme, salt, smoked paprika, ground sage and black pepper in a small bowl.
3. Pat the chicken thighs dry and coat both sides with the spice mix.
4. Heat the olive oil in a large deep ovenproof skillet over medium heat. Add the chicken without overlapping and cook until browned and crisp, about 7 minutes per side. Transfer it to a plate.
5. In the same skillet, cook the shallot or onion for 1 to 2 minutes, stirring constantly, until soft. Add the garlic and fresh sage and cook for another minute until fragrant.
6. Stir in the rice and nutritional yeast and toast for 1 to 2 minutes. Season with a few pinches of salt.
7. Stir in the kale, broth and coconut milk and bring to a boil.
8. Remove the skillet from the heat and place the chicken on top of the rice. Bake on the middle oven rack until the rice is fluffy and has absorbed almost all the liquid and the chicken reaches 74°C, 15 to 20 minutes.
9. Leave the skillet at room temperature for 10 minutes so any remaining liquid can absorb, then divide the chicken and rice among plates.