Simply mix all the marinade ingredients until everything is evenly mixed and dissolved. Brush onto the thighs.

First a little all around, then spread the firmer components of the marinade on the top skin, as a crispy skin should form there.

Now simply spread the remaining marinade on the baking sheet. If you don’t want to marinate, you can also use pre-marinated chicken thighs.

Now spread the marinated chicken thighs on the tray with the skin facing up.

Now spread the uncooked rice evenly with the onions and pepper pieces around the thighs until the bottom around the chicken is covered.

Then slowly pour the broth onto the baking sheet, if possible so that the rice stays where it is. Now pour the cream around the chicken thighs, but not on top!

The thighs should now be 1/4 liquid, but still far enough above to form a nice crust.

If you haven’t already done so, now push the entire tray onto the lowest rail of your oven.

Then, set it to 210°C (top/bottom heat) and let everything cook for 55 to 1 hour. The result should be a tray with crispy-skinned thighs and spiced rice.

Next, arrange the chicken thighs on large plates. Then, stir the rice vigorously again to distribute the chicken broth.

Now rice can also be put on plates.

– Rice provides a good base and fills you up extremely well. There are three of us and we’re all very full.

– If you wish, you can add even more vegetables such as carrots, peas, and corn. Only then should you be careful not to let the baking sheet overflow.

Enjoy your food