Chicken with onion marmalade and rice

1. Preheat the oven to 180oC, gas mark 4. Season the chicken and arrange, skin-side down, in an even layer in a large, shallow casserole dish or ovenproof sauté pan. Set over a medium-high heat and cook, in batches if needed, without adding oil, for 5-6 minutes until the skin starts to brown. Turn and cook on the flesh side for 1 minute, then set aside on a plate.

2. Add the oil, carrots and garlic to the pan and fry, stirring regularly, for 3 minutes until the garlic is fragrant and just golden. Stir in the allspice and fry for 1 minute more, then stir in the cavolo nero and season everything. Stir in the rice, ensuring it’s coated in the oil and spices, then add the stock.

Take 2 tbsp of the onion marmalade and use a 1⁄2 tbsp measure to nestle 4 pockets of it into the rice.

3. Arrange the chicken, skin-side up, on top of the rice and vegetables. Warm the remaining 1 tbsp onion marmalade to loosen, then brush lightly over the chicken skin. Bake for 35-40 minutes, until the the rice is tender and the chicken is golden and fully cooked, with no pink meat remaining and the juices running clear. Stand for 10 minutes before serving.