Ingredients:

 400g chicken thigh

200g green beans

1 large or 2 medium vine tomatoes

For the saffron rice:

½ cup of basmati or long grain rice

Pinch of saffron threads

½ tsp salt

For the Marbella sauce:

3 tbsp olive oil

½ cup white wine

¼ cup red wine vinegar

¼ cup prunes

½ cup black and green olives

1 tbsp capers, drained

2 tbsp brown sugar

2 cloves garlic, crushed

3 tbsp parsley, finely chopped

½ tsp oregano, dried

1 bay leaf

Salt and pepper to taste

Method:

 Preheat oven to 200°C (fan bake). Preheat an oven proof baking dish in the oven at the same time.

 1.      To make the saffron rice:  Soak the saffron in 3 tbsp of warm  water in a measuring jug for 30 mins until the water has become golden yellow. Add 1 cup of cold water to the jug along with ½ tsp of salt. Rinse the rice twice and add to the pot along with the saffron water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.

 2.      To cook the chicken:  Combine all the ingredients for the Marbella sauce in a bowl. Remove chicken thigh from its packaging and pat dry with a paper towel. Once oven is up to temperature line the preheated oven proof baking dish with tinfoil, add in the chicken pieces and pour over the Marbella sauce and pull the foil up around the sides of the chicken but leave open. Cook in the oven for 18-20 mins.

 3.      To cook the tomato:  Slice the tomato in half through the middle not from top to bottom. Place on an oven tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper and cook in the oven for 10 mins.

 4.      To cook the beans: Bring a small pot of water to the boil over a high heat. Trim the ends off the green beans. Once the water is boiling add the beans and blanch for 2-3 mins. Drain.

 To serve:  Spoon saffron rice onto plates. Top with beans and then chicken thigh. Pour over Marbella sauce and finish with half a roasted tomato.

Recipe kindly provided by Lillian at WOOP Food Bags. woop.co.nz