Citrus-pepper chicken with charred sweetcorn rice, chilli-citrus butter and roasted-garlic yoghurt

Debone the thighs, remove any cartilage and keep the skin intact. Pat thoroughly dry. Distribute the salt over both sides.

Refrigerate uncovered, skin-side up, for 60 minutes while preparing the other elements. Preheat the oven to 200°C fan / 220°C conventional.

Put the garlic cloves and olive oil in a small foil parcel and seal it. Roast for 25–35 minutes, until completely soft.

Allow the garlic to cool, mash into a smooth paste, then stir into the yoghurt with its salt. Taste and refrigerate.

Drain and dry the corn thoroughly. Heat a large frying pan over medium-high heat, add the oil reserved for the corn and spread it in a single layer. Cook for 6–10 minutes, leaving it undisturbed for 1–2 minutes between stirs so it develops browned patches. Transfer to a bowl and set aside.

Mix the chicken’s black pepper, paprika, garlic granules and cayenne with its oil. Spread this mixture over the flesh side, keeping the salted skin dry and free of the spice paste. Reserve the chicken’s citrus zest until after cooking.

Start this just before searing the chicken. Rinse the rice until the water runs mostly clear, then drain well. Warm the oil reserved for the rice in a saucepan with a tight-fitting lid. Soften the spring onion whites over medium-low heat for 2 minutes, then stir in the rice for 1 minute. Add the hot stock reserved for the rice, plus salt if needed. Bring to a gentle boil, cover and reduce to the lowest heat.

Cook for 13 minutes, until the liquid has absorbed. Remove from the heat and rest, covered, for 10 minutes. If the rice is still firm and dry, add a splash of boiling stock, cover and cook gently for another 3–5 minutes, then rest again.

Arrange the first batch skin-side down in a cold, large frying pan, leaving space between the thighs. Set over medium-low heat. Press gently with a spatula for the first minute to help the skin make contact with the pan. Cook for approximately 8–12 minutes, until the skin is deeply golden, crisp and releases easily. Turn and cook the flesh side for 30–60 seconds, then transfer skin-side up to a rack over a roasting tray. Repeat with the remaining thighs. Pour off excess rendered fat between batches and check the colour sooner when using the already-warm pan.

Once all the thighs are seared, finish in the oven for approximately 8–15 minutes. Check each thigh with a thermometer: the thickest part must reach 75°C for at least 30 seconds. Rest uncovered, skin-side up, for 5–8 minutes, then scatter over the chicken’s lime and orange zest.

While the chicken rests, fluff the rice and fold in the corn and most of the spring onion greens. Cover briefly to warm the corn through.

In a small saucepan, combine the sauce stock, chilli flakes and black pepper. Add the optional cooked chicken juices, with excess fat skimmed off. Simmer until the liquid has reduced by roughly half. Remove from the heat, wait about 30 seconds, then whisk in the cold butter a few cubes at a time. Gradually whisk in the sauce’s lime juice, orange juice and lime zest. Taste with a spoonful of rice and adjust the salt or lime.

Divide the corn rice between four wide, shallow bowls. Place the chicken on top, skin-side up, and add the garlic yoghurt to one side. Spoon a little citrus butter into the rice around the chicken, keeping its skin exposed. Finish with the reserved spring onion greens and serve the remaining sauce separately.