Season chicken thighs with salt and freshly ground black pepper and fry, skin side down, over a high heat until golden brown,
then remove to a plate. Add chopped shallots to the pan and cook for a couple of minutes, then add crushed garlic and fry for
another minute. Stir in a cup of basmati rice (for 2 servings), mixing to toast the grains in the oil, then add 2 cups of
chicken stock, and a good pinch of saffron. Bring to a simmer, return the chicken to the pan, skin side up, place the pan
in a 180°C oven for about 30 minutes, until all the liquid is absorbed and the chicken and rice are cooked. Fluff up the rice
before serving, garnished with chopped parsley.