- 2 red onions
- 3 mixed colour peppers
- 8 chicken thighs
- olive oil
- 3 tbsp cajun style seasoning
- 300g long grain rice
- 4 sweet corn mini cobs
- 2Tbso peri peri sauce
- 2 Tbsp plain yoghurt
Preheat oven to 180C
Peel and quarter onions, breaking them into petals. Deseed and roughly chop the peppers into chunks, then place it all into a large roasting tray.
Add the chicken thighs, drizzle with 1 Tbsp olive oil and rub everything with cajun-style seasoning, then roast for 40 mins
Remove the tray from the oven, pour the rice in and around the chicken along with 2 mugs of boiling water (600ml), and poke in the sweetcorn mini cobs. Season with sea salt and black pepper, add a few shakes of peri peri sauce, then stir everything together.
Cook at the bottom of the oven for 20 mins, or until the rice and chicken are golden and cooked through, then turn the heat up to 3200C and cook for 5mins to crisp the top
Divide between plates, then serve with dollops of yoghurt and a few extra shakes of peri-peri sauce, if you like.
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