Ingredients
- 4 chicken thighs
- 50g butter
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 pinch cayenne pepper
- Salt and pepper
- 2 garlic cloves, crushed
- 4 eggs
- 650g cooked rice
- 1 tsp madras curry powder
- 2 red chillies, sliced
- 2 tbsp peas
- 3 tbsp soy sauce
- 1/2 lemon, juiced
- Broccoli (or a packet of tenderstem), chopped
1. Place the chicken thighs on a baking tray. Melt the butter and add the paprika, garlic powder, cayenne, salt and pepper, and brush over the chicken thighs. Cook in the oven at 180 degrees for 25-30 minutes (until the juices run clear). Allow to rest once out of the oven.
2. Remove the cooking juices from the chicken baking tray and add to a pan. Heat to a medium heat and add the garlic and cook for one minute. Add the (lightly whisked) eggs, and after one minute, add the remaining ingredients.
3. Cook out for another four minutes and season as desired. Place the chicken thighs on top and serve.
