Biryani-Style Baked Chicken and Rice

• 2 tablespoons olive oil
• 8 bone-in chicken thighs, with skin
• 1 large onion, finely chopped
• 3 garlic cloves, sliced
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 green chili pepper, finely sliced
• 10 ounces basmati rice
• 2 34 cups chicken broth, hot
• 7 ounces frozen mixed green vegetables
• 2 tablespoons chopped fresh flat leaf parsley

1. Preheat the oven to 375F Heat the oil in a large roasting tin on the hob.
2. Add the chicken and fry over a high heat until golden brown all over.
3. Remove and set aside.
4. Add the onion and cook gently for 6-8 minutes.
5. Stir in the garlic, garam masala, ginger and chili.
6. Stir in the rice and cook for 1 minute.
7. Top with the chicken and pour over the broth.
8. Cover with foil and bake for 20 minutes, until the rice has nearly absorbed all of the broth.
9. Add a dash of hot water if the rice looks dry.
10. Uncover and stir in the frozen vegetables.
11. Re-cover and bake for 8-10 minutes, until everything is cooked.
12. Scatter with parsley to serve.

olive oil, chicken, onion, garlic, garam masala, ground ginger, green chili pepper, basmati rice, chicken broth, green vegetables, flat leaf parsley

Taken from www.food.com/recipe/biryani-style-baked-chicken-and-rice-414504 (may not work)