Serves 4




1 cup Spekko India Gate Basmati Long Grain White Rice

6- 8 chicken thighs

1 onion, roughly chopped

1 sachet (50g) brown onion soup

Juice (1 cup) and zest of 2 oranges (bottled juice works just as well)

Salt and pepper, to season


Serving suggestion:

Orange zest

Fresh coriander

Fresh side salad




  1. Preheat the oven to 180°C and grease a large casserole dish with high edges.

  2. Rinse the Spekko Basmati Long Grain White Rice under running water until the water runs clear. Pour the uncooked rice into the base of the baking dish.

  3. Arrange the chicken pieces on top of the rice, skin side up, and season with salt and pepper and the orange zest. Scatter the chopped onion in between the chicken thighs.

  4. In a large mixing jug, whisk 1 cup hot water with the brown onion soup powder until it makes a lump-free paste. Add another 2 cups water and the orange juice. Whisk to combine.

  5. Pour the liquid over the chicken and rice. Cover the dish with tin foil and bake for 50 minutes.

  6. Remove the tin foil, adjust the oven temperature to 200°C and allow to bake, uncovered, for another 25-30 minutes, until the chicken is golden and cooked through and the rice is tender. *Chef’s Tip: Once the tin foil is removed, baste the chicken with the sauce every 10 minutes to ensure the chicken stays juicy. Add ½ cup of water if the dish becomes too dry.

  7. Garnish the sticky orange chicken with fresh coriander and orange zest and serve with a side salad. ENJOY!

5-Ingredient Orange Chicken & Rice Bake