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Excella Chicken and Rice Bake

Excella Chicken and Rice Bake

Recipe by Boitumelo Mogoai
Serves: 4
Prep time: 10 min
Cooking time: 1 hr 10 min

4 chicken thighs
2 tbsp chicken spice
1 tbsp curry powder
½ cup yoghurt
3 tbsp chutney
salt and pepper to taste
2-3 tbsp Excella Sunflower Oil
1 ½ ltr chicken stock, heated
2 tbsp butter
2 cups Excella Thai long-grain rice
2 sprigs thyme
Selection of veggies
fresh coriander for garnish
In medium to large bowl, add the chicken spice, curry powder, yoghurt and chutney. Season to taste then mix together and place in the fridge to marinate overnight or at least 2 hours.

Once marinated, pre heat oven to 180°C. Fry the chicken thighs on high heat just to give them colour then remove from the pan. Into a casserole dish, add the stock, butter and Excella long-grain rice and stir together.

Place the chicken thighs and thyme sprigs onto the rice mixture, cover with foil then bake in the oven for 1 hour.

Serve garnished with coriander and Enjoy!

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