You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken. The two pair very well because the rice picks up all of the flavours of the chicken left in the pan in which it was cooked. Cook some plain rice – regular white, parboiled, Basmati, Jasmine or brown rice, just as long as it is cooked plain. For this recipe, I prefer to use the absorption method of cooking rice.
In order to get the full flavour of the seasoning ingredients, the chicken will need to be marinated overnight. No skipping on this part of the recipe.
For the green onions, use either the purple-head shallots or the white-head ones. I find the purple-head shallots/scallions have more flavour.
The two-step cooking of
