6skinless chicken thigh fillets, halved2 tspharissa, or to tasteJuice of ½ lemon50 mlolive oil20 gmbutter, diced1Spanish onion, coarsely grated1garlic clove, finely chopped2 tspcoarsely crushed coriander seeds2carrots, coarsely grated200 gm (1 cup)basmati rice90 gm (½ cup)quinoa500 ml (2 cups)chicken stockPinch of saffron threads (optional)Finely grated rind of ½ lemon, plus wedges to serveMint leaves, to serve
Combine chicken, harissa, lemon juice and 1 tbsp olive oil in a bowl, season, toss to combine and leave to marinate for 10 minutes.
Heat butter and remaining oil in a wide casserole over medium-high heat, add chicken skin-side down and brown well (2-3 minutes). Transfer chicken to a plate. Add onion, garlic and coriander seeds to casserole and sauté until onion is just tender (2-3 minutes). Stir in carrot, then add rice and quinoa, and stir to coat in oil. Add stock, saffron, lemon rind and 185ml hot water, season to taste, then place chicken on top, browned side up. Cover with a close-fitting lid, reduce heat to very low and cook for 12 minutes.
Turn off heat and stand without uncovering for 5 minutes to steam, then scatter with mint and serve with lemon wedges.