Spicy West African Rice with Chicken Thighs

Wash the chicken thighs, pat them dry, and cut them in half at the joint. Wash the bell pepper, remove the core, and cut it into thin strips. Peel and finely chop the red onion. Peel the garlic and press it through a garlic press.

Preheat the oven to 180 °C and prepare an approximately 23 cm × 27 cm baking dish. Spread the rice in the baking dish, add the curry powder, dried thyme, chopped bell pepper, onion, crushed garlic, 2 tablespoons of olive oil, salt, and pepper. Pour in the chicken broth and mix thoroughly. Place the chicken thighs on top of the mixture, then season them with salt and pepper.

Cover the baking dish with aluminium foil or a lid, place it in the oven, and bake for 40–45 minutes at 180–185 °C.