Portions
This serves 4 because for this method of cooking you need to have enough rice for it to work and cooking 2 portions like this is just weirdly a bit harder. I don’t know why but it’s just the way of the world. So Even if you are two people, I would cook the full amount of rice. You can do as much or as little chicken as you want, I think 2 regular bone in, skin on chicken thighs per person is a good rule of thumb but you can get large ones and in that case 1 is okay but to be honest I always err on the side of having too much than too little.

People get very worried about reheating rice and there is really no need to be scared. If you have some left over, cool it down, cover it and pop it in the fridge. The next day reheat it and as long as it’s piping hot when you serve it there shouldn’t be a problem.

I love using this rice the next day for an egg fried rice kind of thing. Heat a little oil in a wok, crack in an egg and cook for a minute, break it up with a spoon and then add in the left over rice and heat through. Top with a little chopped kimchi and some chilli oil. Oh my goodness it’s so good. And if you have left over chicken thighs? All I can say is…lucky you. They make perfect leftovers. You could always strip the chicken and stir through the rice when you reheat it as chicken thighs go further that way.

Olive Salsa
I like the green pitted olives. If you are feeling fancy you could use Nocellara which are hands down THE best olives in the world. I cannot be persuaded otherwise. But you don’t need fancy olives here, I just buy the kind in jars and buy them pitted to save you a job. You can add capers, garlic, anchovies, and all sorts extras

I tend to keep the lid off so my chicken skin stays nice and crispy. If it does go soggy, I recommend popping the whole thing under the grill just for a few minutes to crisp up again. Easily fixed!

A note on Rice
Any white rice is suitable for this recipe. Literally -long grain, medium grain, short grain, basmati, Jasmine. I like jasmine and basmati as I feel like it gives the fluffiest rice.

I would not use paella or risotto rice as they won’t work as well with this method of cooking. If you want to use brown rice feel free to but note that brown rice will need to be cooked a bit longer and will need more water. I would think an extra 100ml of stock. Don’t add the chicken in but just cover the pan and cook the rice for 30 minutes on a low heat. Then you can add the chicken, cover it again and cook for another 10 minutes, remove from heat, and let it rest for 10 minutes before taking the lid off and adding the finishing touches.

What pan to use?
High sided frying pan, or a cast iron casserole, le creuset type thing.

Margie, you’ve told me to use 1/2 a bulb of fennel, what shall I do with the other half?
Ooh yes I know it’s annoying to be left with a big hunk of something but there are so many things you do with fennel. Slice it very finely and fry it in lots of butter until gorgeously soft and golden - I’m talking about 20 minutes or so, add a little sugar and a tiny splash of balsamic and toss through spaghetti. Drizzle with good quality olive oil and it’s delicious! Slice it very finely and toss through rocket, dress with lemon juice, olive oil salt and pepper. V good. Chop it rip and chuck it in the oven along with some red onion, sweet potato, cherry tomatoes, lots of olive oil, salt and pepper and a garlic and roast until everything has collapsed and is golden and gorgeous. Toss through some cooked puy lentils and crumble over some feta and rocket leaves. Lovely jubbly.

That’s