Spiced Rice from West Africa

INSTRUCTIONS

• 1
  Wash the chicken thighs, pat them dry, and cut them in half (always cut through the joint ⁠–⁠ first make an incision at this point, then break the joint with your hands and finish the cut). Wash the bell peppers, remove the seeds, and cut them into thin strips. Peel the onions and chop them finely. Peel and crush the garlic.
• 2
  Now, preheat the oven to 180 °C and prepare a baking dish (23 cm × 27 cm). Pour the rice into the baking dish and add curry powder, dried thyme, chopped bell pepper, chopped onion, crushed garlic, 2 tablespoons of olive oil, salt, and pepper. Then pour chicken broth over the contents of the baking dish and mix. Place the chopped chicken thighs, seasoned with salt and pepper, on top of the mixture.
• 3
  Next, cover the baking dish with aluminum foil or a lid, place it in the preheated oven, and bake for 40–45 minutes at 180–185 °C.
• 4
  After the specified time, remove the aluminum foil (or lid) from the baking dish, increase the oven temperature to 210–215 °C, and bake for another 20–25 minutes, until the chicken thighs are golden brown on the surface.
• 5
  Then remove the baking dish from the oven, divide the rice mixture into 4 portions, and serve.