Ingredients
- 2 tablespoons olive oil
- 4 boneless, skin-on chicken thighs
- Salt and ground black pepper
- 1 teaspoon ground coriander
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups long-grain rice
- 3 tablespoons dry white wine
- 2 1/2 cups chicken stock or water
- 1/2 lemon
- 1 small bunch asparagus, trimmed, cut into bite-size pieces
- 1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, mint and dill
Preparation
Step 1
Place a wide, high-sided saute pan over medium-high heat with olive oil. Season chicken with salt, pepper and coriander. Sear chicken until golden brown, about 3 minutes per side (it won’t be cooked through). Remove chicken to a plate.
Add shallot, garlic and rice; cook until aromatic and rice begins to toast, about 3 minutes. Add white wine and scrape up any bits stuck to the bottom of the pan. Add chicken stock and bring to a boil. Nestle lemon in the center and arrange chicken skin-side up on rice. Cover with a tight-fitting lid and steam for 12 minutes.
Scatter asparagus over rice, re-cover and continue steaming for 3 minutes. Remove pot from heat and squeeze lemon juice into rice. Add herbs and toss to combine. Season with salt and pepper.
Serve chicken with rice.