Crispy Turmeric Chicken Thighs, Caramelised Onion Rice & Cherry Sauce

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil half a kettle

Peel and finely slice your red onion[s]

Heat a pot with a matching lid over a medium-high heat with a drizzle of olive oil

Once hot, reduce the heat to medium-low and add half the sliced onion to the pot (you'll use the rest later!) with a pinch of sugar and cook for 5-6 min or until softened and starting to lightly caramelise

Meanwhile, add your chicken to a bowl with your ground turmeric and a generous pinch of salt

Give it a good mix up – this is your turmeric coated chicken

Heat a large, wide-based pan (preferably non-stick) over high heat with a drizzle of olive oil

Once hot, add the chicken, skin-side down and cook for 10 min or until the skin has browned and crisped

Once browned, reduce the heat to medium high, flip the chicken and cook for a further 8 min or until cooked through (no pink meat!) – this is your crispy turmeric chicken

Tip: Cooking for 3 or more? Use 2 pans!

Once the onion has started to soften, add a knob of butter to the pot and let it melt

Once melted, add your white long grain rice and stir to coat everything in the oil

Add 225ml [300ml] [450ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, add the remaining sliced onion to a large bowl with your white wine vinegar, a pinch of sugar and a splash of boiled water and set aside to pickle – this is your quick-pickled red onion

Chop your tomato[es] into wedges

Cut your cucumber in half lengthways, then slice finely

Add the chopped tomato and sliced cucumber to the bowl with the quick-pickled red onion and pickling liquid – this is your pickled salad

When everything is cooked, stir your chicken stock mix through the cooked rice and season with a pinch of salt

Give everything a good mix up – this is your buttery caramelised onion rice