Inspired by West African jollof rice, this traybake is perfect for sharing. Plus, you can make this recipe vegan by using veggie stock and swapping the chicken thighs for diced aubergine and extra peppers.
1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Arrange the chicken thighs in a large roasting tray and cook for 15 minutes.
2. Meanwhile, fry the onion and pepper in the oil for 5 minutes, then stir through the garlic, ginger, chilli and paprika. Fry for 2 minutes, then add the chopped tomatoes and stock.
3. Remove the chicken from the oven and pour the pepper sauce around the thighs. Add the courgette, cherry tomatoes and rice, ensuring the thighs are uncovered and evenly spaced. Roast for 40 minutes, until the chicken is golden and the rice cooked through. Scatter with the coriander and serve.