8chicken thighs, bone in, skin on1 tbspolive oil1 tbspfinely chopped oregano1garlic clove, finely chopped2 tspground chipotle chilli (see note)Juice of 1 lime, plus extra, halved, to serveExtra-virgin olive oil, crumbled feta and coriander, to serveMexican green rice1½ tbspolive oil4spring onions, thinly sliced, white and green parts reserved separately1garlic clove, finely chopped1long green chilli, thinly sliced200 gm (1 cup)jasmine rice500 ml (2 cups)hot chicken stock½ cupcoarsely chopped coriander½ cupdrained canned tomatillos, coarsely chopped, optional (see note)Juice of 1 lime, or to taste
Preheat oven to 220C and line a roasting pan
with baking paper. Add chicken, olive oil, oregano,
garlic, chipotle and lime juice to pan, season to
taste and mix to coat and combine. Turn chicken
skin-side up and roast until browned and cooked
through (15-20 minutes; juices should run clear
when thighs are pierced with a skewer).
Meanwhile, for Mexican green rice, heat olive
oil in a saucepan over medium-high heat, add
white parts of spring onion, garlic and chilli, and
sauté until tender and translucent (4-5 minutes).
Stir in rice to coat in oil, then stir in stock and
60ml water, season to taste, bring to the boil and
cover with a tight-fitting lid. Reduce heat to low
and cook without uncovering for 15 minutes.
Remove from heat, stand covered for 5 minutes,
then stir in coriander, tomatillo, green parts of
spring onion and lime juice, and season to taste.
Divide Mexican green rice among bowls, top with
chipotle chicken, drizzle with extra-virgin olive oil,
scatter with feta and coriander, and serve with