With Lemon and Tarragon Chicken Thighs
300g long grain white rice
1 red pepper, diced
1 green pepper, diced
2 cloves garlic. finely chopped
200g peas, (frozen are fine)
1 onion, chopped
450ml vegetable stock
Freshly ground pepper
Pinch of Saffron
6 green olives, stoned and chopped (optional)
2 tbsp olive oil
Few drops of Tabasco sauce (optional)
Heat the olive oil in a heavy based pan and add the onion, stir over a medium heat until the onion is softened.
Add the garlic and stir in for a further minute. Add the rice, peas and peppers and stir to combine.
Pour over the stock and add the saffron. Cook over a medium heat for 10-12 minutes until the stock has been absorbed and the rice is tender but still has a bite, add the chopped olives.
Taste and add a little salt if necessary, season with pepper. Add a few drops of Tabasco sauce if want a slight heat to the rice.
For the Chicken Thighs
2 medium sized chicken thighs per person
Juice and zest of 1 lemon (enough for 6 thighs)
Large pinch brown sugar
1 tsp dried Tarragon per 6 thighs
In a bowl, mix the lemon zest, lemon juice Tarragon and sugar.
Lay the chicken thighs in a roasting tin and drizzle over the mixture.
Roast in the oven for 25-35 minutes until the chicken is tender and golden.
Sprinkle with course salt and serve with the Spanish rice.