- Preheat the oven to 190°C / 180°C fan / 375°F / gas 5.
- In an oven proof pan, brown the chicken thighs in the oil on a high heat for a couple of minutes, then remove from the pan and set aside.
- Add the onions and cook for 5 minutes, then add the chilli, Shemin’s Curry Paste and Shemin’s Biryani Pilau Spice Blend and cook for 2 minutes more.
- Next add the chicken thighs and rice along with the chicken stock. Cover with foil and pop into the oven for 45 minutes till the chicken has cooked through and the rice has absorbed all the stock.
- Add the peas to the dish, re-cover and cook in oven for 5 more minutes.
- Once done, squeeze the lemon juice over and serve your chicken and rice with a sprinkling of fresh parsley or coriander and some dry roasted peanuts too if you like.
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