Callum's Salt and pepper chicken thighs with vegetable fried rice

Callum's Salt and pepper chicken thighs with vegetable fried rice
This dish, courtesy of Callum Graham, head chef at Bohemia, Jersey, makes a fantastic 'fake-away' treat.
Serves TBA  / 
Prep TBA  / 
Cook TBA


220g Basmati Rice (From the refill section)
8 Chicken Thighs
Bag Frozen Mixed Vegetables
30g Organic Peanuts (From self-serve Section)
440ml water
Vegetable oil


1. Turn your oven on and set the temperature to 200c fan setting

2. Pour the rice into a bowl and rinse with cold water then repeat the rinsing process until the water becomes clear

3. Tip the rice into a pan over a low heat and add the water. Bring your pan to a boil, once boiling turn the heat down to low and place a lid on the pan & simmer for 10mins. After 10 minutes, turn the heat off and leave for 10 minutes to rest - be sure to leave the lid off the pan to let the rice steam dry. By letting the rice rest and air dry you will get a better fried rice later on!

4. Whilst your rice is cooking get started on the chicken - take a small bowl and mix 2g cracked or ground black pepper with 2g table salt now grab another bowl and place 3 tablespoons of vegetable oil and toss the chicken thighs in the oil

5. Now dust the chicken in the pepper and salt mix being sure to fully coat the chicken. Put the coated chicken pieces onto a tray and place in the oven for 25 minutes until nice, golden and crispy. (Make sure to always check your chicken is fully cooked)

6. Once the chicken is in the oven and the rice is cooking, place a large frying pan or wok on the stove and get the pan really hot

7. Take your peanuts and toss in the pan with no oil, until golden brown in colour, then remove, crush the peanuts and set aside for later

8. Use the same pan or wok, now add 75ml of vegetable oil, carefully add the bag of frozen vegetables and toss well - you will want to get a little bit of caramelisation on the mixed vegetables. Next, add the cooked rice and cook with the vegetables mixing well for 4-5 minutes. As you do this, season with salt little by little and keep trying the rice until it’s seasoned to your taste

9. Take the chicken out of the oven and let it rest for a couple of minutes (check it is cooked with a probe or by cutting in half and checking its cooked fully)

10. Turn off the heat and then serve the rice by placing it into a small bowl pushing the rice down, then turn out onto your plate, place 2 chicken thighs next to the rice and finish by sprinkling the toasted peanuts over your rice and chicken

Recipe by Callum Graham, head chef at Bohemia Jersey, as featured in the Jersey Evening Post, Family Meals for a Fiver series, 14 January 2023
*Prices correct at time of print