Ingredients
Method
1.Segment chicken into 8 serving pieces. Place in a large, shallow non-metallic dish.
2.To make the marinade, in a bowl, combine lemon juice, olive oil, chilli flakes, oregano, smoked paprika and garlic.
3.Rub all over chicken, then cover with cling film and chill for 2 hours. When ready to cook, preheat oven to moderate, 180°C.
4.Bake chicken for 35-40 minutes until juices run clear when the thickest part is pierced with a skewer.
5.In a large saucepan, heat olive oil on high. Sauté onion and capsicum for 4-5 minutes until tender.
6.Add brown rice, stirring to coat. Mix in chicken stock and saffron threads, then bring to the boil.
7.Reduce heat to very low. Simmer, tightly covered, for 10 minutes. Remove from heat and stir in frozen peas.
8.Set aside, covered, for 5 minutes. Serve chicken with rice and lemon wedges, sprinkled with chopped parsley.
Note
- Chicken can be cooked in a covered barbecue. Preheat to moderate, about 180°C.
