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www.janbilton.co.nz

Five-spice Chicken & Rice

6 small skinned and boned chicken thighs, halved
2 tablespoons flour
1 teaspoon five-spice powder
freshly ground black pepper to taste
3 tablespoons olive oil
2 carrots
1 each: small fennel bulb, optional, onion
4 cloves garlic, crushed
1 1/4 cups long grain rice
3 cups chicken stock
1/2 cup chopped flat-leaf parsley

Place the chicken in a plastic bag. Add the flour, five-spice powder and black pepper. Shake to coat well.

Heat the oil in a large heavy-based saucepan. Sauté the chicken until lightly coloured on both sides. Remove to a plate.

Peel and coarsely chop the carrots. Thinly slice the fennel (if using) and onion. Add to the saucepan and sauté for 2-3 minutes until the onion softens. Add the rice, Stir well, then add the stock. Stir and bring to the boil.

Return the chicken to the saucepan. Cover and simmer on low heat for 30 minutes, until all the liquid is absorbed. Stand for 10 minutes before serving. Garnish with parsley. Serves 4.