Middle Eastern Baked Chicken Thighs with Pistachio and Cranberry Pilaf | Lilydale Free Range

Ingredients

• 1kg Lilydale Free Range chicken thighs, trimmed
• Small pinch of saffron (10-15 threads)
• 2 tbsp lemon juice
• 3 ½ cups pre-cooked basmati rice
• 1 brown onion, finely chopped
• 5 garlic cloves, finely chopped
• 2 tsp chicken stock powder
• ½ cup dried cranberries
• ½ cup toasted pistachios, roughly chopped
• Fresh mint leaves, for serving
• 1 lemon, cut into wedges for serving
• 3 tbsp olive oil
• 2 tbsp cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 2 tsp onion powder
• 1 tsp cinnamon
• 1 tsp oregano
• Juice of 1 lemon
• Salt and pepper, to taste
• ½ cup Greek yoghurt
• Juice from half a lemon
• 1 tbsp finely chopped mint
• 1 tbsp water
• Pinch of salt