4 chicken thighs, skin on
Salt & pepper
3 tbsp duck fat
½ white onion, finely diced
2-inch ginger, peeled and diced
4 cloves garlic, sliced
1 long red chilli, coarsely chopped
1 bunch coriander, leaves and stem chopped
2 cups basmati rice, washed well
3 tbsp butter
1L chicken stock
150ml coconut milk
Spring onion, sliced
Season chicken with salt and pepper
Place in a hot pot, skin side down, over medium heat. Add duck fat and brown chicken. Turn chicken and add onion, garlic, ginger, and chilli, and stir through the fat.
Add coriander and rice, and stir through, coating the rice in all of the duck fat. Season with a pinch of salt and pepper.
Add butter, stock and coconut milk. Add the lid onto the pot, bring up to the boil then reduce to a simmer and cook for 18-20 minutes or until the rice is tender. Remove from the heat and allow to rest with the lid on for 5 minutes before serving.