Gurk Chicken

Ingredients

• 500g boneless chicken thighs (five or six, I suppose)
• 2 red onions
• 5 cloves of garlic
• 200 ml of rice
• 1 sprig of coriander
• 50ish g of raisins
• 1 Chicken bouillon cube
• 2 tsp Turmeric

Method

1. Preheat your oven to 175.
2. Dice the red onions and garlic, then set them aside.
3. Brown the chicken in a pan - you're not aiming to cook it all the way thru, just a couple minutes on each side.
4. Put the chicken aside and toss the red onions and garlic into the pan. You chopped them ahead of time so they'd be ready to go and you could add them to the pan with the chicken juice directly. ;)
5. Brown the onions for a few minutes.
6. Add the rice and turmeric, and break up the bouillon cube into the mix. Brown it for two minutes more.
7. Add 500ml of water, and add the chicken back in.
8. Chop up the coriander while you let that come to a boil.
9. Add the coriander and the raisins. Mix it all around, put a lid on it, and then put it in the oven.
10. Let it cook for 20 minutes, and take it out.
11. If you burned your hand at this point, it's because like everyone else you're habitually used to picking up frying pans by the handle even when you know they're 'hot'. But the one in the oven is -hot- all over, so use oven mitts when you pick it up.
12. Remove the lid, and enjoy!