Name: Chicken and Tomato Pilaf
Prep time: 20 min
Cook time: 50 min
Ingredients: 2 tablespoons oil; 1kg chicken thighs; 20g butter; 1 small onion, finely chopped; 2 sprigs thyme; 1 tablespoon VEGEMITE; 1 teaspoon tomato paste; Finely grated rind of 1 lemon; 1 1/4 cups basmati rice; 400ml tomato passata; Salt and freshly ground black pepper; 1/2 teaspoon smoked paprika, for sprinkling, optional; 1/4 cup chopped parsley

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HEAT half of the oil in a large non-stick sauté pan over a moderately high heat and cook the chicken for 5 minutes on each side or until golden. Remove and set aside
ADD the remaining oil and the butter and melt over a moderate heat, add the onion and thyme and cook for 3-4 minutes or until onion begins to soften. Add the VEGEMITE, tomato paste and lemon rind and stir for another minute. Add the rice and passata and stir to combine then press the chicken down into the rice, pouring in any juices that have collected. Season, cover and cook over a very low heat for 30 minutes
FLUFF up rice with a fork then sprinkle with smoked paprika and parsley. Serve immediately

HEAT half of the oil in a large non-stick sauté pan over a moderately high heat and cook the chicken for 5 minutes on each side or until golden. Remove and set aside
ADD the remaining oil and the butter and melt over a moderate heat, add the onion and thyme and cook for 3-4 minutes or until onion begins to soften. Add the VEGEMITE, tomato paste and lemon rind and stir for another minute. Add the rice and passata and stir to combine then press the chicken down into the rice, pouring in any juices that have collected. Season, cover and cook over a very low heat for 30 minutes
FLUFF up rice with a fork then sprinkle with smoked paprika and parsley. Serve immediately

HEAT half of the oil in a large non-stick sauté pan over a moderately high heat and cook the chicken for 5 minutes on each side or until golden. Remove and set aside
ADD the remaining oil and the butter and melt over a moderate heat, add the onion and thyme and cook for 3-4 minutes or until onion begins to soften. Add the VEGEMITE, tomato paste and lemon rind and stir for another minute. Add the rice and passata and stir to combine then press the chicken down into the rice, pouring in any juices that have collected. Season, cover and cook over a very low heat for 30 minutes
FLUFF up rice with a fork then sprinkle with smoked paprika and parsley. Serve immediately