Easy Baked Saffron Chicken and Rice

subheading: For the chicken:

6 thigh fillets, bone in and skin on

2 tablespoons mayonnaise

½ teaspoon saffron, ground (or substitute with turmeric, see tips above)

Juices and zest of ½ a lemon

¼ teaspoon dried thyme

1 tablespoon toum (garlic paste)

Salt and pepper

subheading: For the rice:

¼ cup olive oil

1 tablespoon ghee

1 onion, diced

2 cups basmati rice, washed

1 ½ teaspoons salt

1 teaspoon cardamom

½ teaspoon cinnamon

½ teaspoon smoked paprika

½ teaspoon saffron, ground (or substitute with turmeric, see tips above)

3 cups water

Fresh parsley to serve

subheading: Toasted nuts, to serve (optional):

1 tablespoon ghee

1 tablespoon almonds, slivered

1 tablespoon pine nuts

1 tablespoon pistachio, crushed

Directions at abc.net.au

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