Persian Spiced Orange Chicken with Saffron Rice

Preheat your oven to 200°C (180°C fan-forced). Season the 1.1 kg chicken thigh cutlets. Heat a large frying pan over medium-high heat with a little oil. Brown the chicken in batches for 3 minutes per side until golden. Transfer the browned chicken to a large rimmed baking tray.

Place the 1 red onion, 1 fennel bulb, and 4 garlic cloves into the Thermomix bowl. Chop for 5 sec/speed 5.

Scrape down the sides of the bowl. Add 20g olive oil. Sauté for 6 min/120°C/speed 1.

Add the 2 tsp ground cumin, 2 tsp ground cinnamon, 1½ tsp ground coriander, 1 tsp ground turmeric, ¼ tsp ground cloves, and 30g tomato paste. Sauté for 1 min/120°C/speed 1.

Add the 100g orange juice, 40g lemon juice, and 300g salt-reduced chicken stock to the bowl. Bring to a boil for 7 min/100°C/speed 1.

Pour the sauce evenly over the chicken in the baking tray. Top with the 2 carrots (cut into matchsticks) and 2 thinly sliced Navel oranges. Bake for 30 minutes.

After 30 minutes, stir in the 20g dried cranberries and continue to bake for a further 15-20 minutes, or until the chicken is cooked through and tender.

While the chicken bakes, clean and dry the Thermomix bowl for the saffron rice.

Place the 50g butter and 1 tsp saffron threads (or ground turmeric) into the Thermomix bowl. Melt and heat for 2 min/80°C/speed 1.

Add the 300g basmati rice to the bowl. Toast for 1 min/100°C/speed 1/reverse.

Add 560g salt-reduced chicken stock. Cook the rice for 15 min/100°C/speed 1/reverse. Ensure the measuring cup is on the lid.

Once cooked, let the rice stand in the Thermomix bowl, covered, for 5 minutes to absorb any remaining liquid.

Fluff the rice with the spatula. Scatter the cooked chicken with chopped pistachios and fresh mint leaves. Serve the Persian Spiced Orange Chicken immediately with the saffron rice.