Easy Chicken Tikka & Wholegrain Rice Bake

Ingredients

2 packs Veetee Steam Filtered Wholegrain Rice

1 cauliflower, chopped

2 red onions, wedges

1 kg skin on, bone in chicken thighs

4 tbsp tikka paste

200g cherry tomatoes

200ml chicken stock 2 tbsp mango chutney

Small handful fresh coriander, leaves picked

Your preferred cooking oil or spray

Salt & pepper, to taste

Method

1. Preheat the oven to 200C/180C fan.

1. Chop the cauliflower into small bite-sized florets and the red onions into wedges, add to a large baking tray or ovenproof pan, season with salt and pepper and toss in a generous glug of oil.

1. Pat the chicken thighs dry with kitchen paper,then rub the tikka paste all over the chicken thighs and season with salt and pepper.

1. Add the cherry tomatoes, place the chicken thighs on top and drizzle with a little oil. Roast for 20 minutes.

1. Remove the tray from the oven, remove the chicken and add the Veetee wholegrain rice to the pan with the chicken stock and give it a good mix together, season with salt and pepper.

1. Put the chicken back on top of the rice. Roast for another 20 - 25 minutes.

1. Finish with some fresh coriander leaves and a swirl of mango chutney.