Method

1. In a large mixing bowl, combine all the marinade ingredients and massage them into the chicken thighs. Set aside for 10 minutes to allow the flavours to infuse.
2. Heat a large pan over medium-high heat and add a drizzle of olive oil. Place the chicken in the pan, skin side down, and pan-fry for 3 minutes on each side or until the skin is crispy. Once cooked, remove the chicken from the pan and set aside.
3. In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the uncooked jasmine rice to the pan and mix well, scraping up any delicious, caramelised bits from the bottom.
4. Stir in the fish sauce, cinnamon quills, and star anise. Pour in the chicken stock or water and mix thoroughly, ensuring no rice is stuck to the bottom. Return the chicken to the pan, skin side facing up.
5. Once the mixture reaches a simmer, reduce the heat to medium-low, cover the pan, and cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
6. After cooking, turn off the heat and let the dish rest with the lid on for 5 minutes before serving.