01 -
Pour 1 cup wild rice and 3 cups water in a big pot and rinse the rice really well first. Let it boil, slap a lid on, and let it quietly bubble until the water's soaked up and the grains are tender – should take about 45 minutes. Drain off any extra water, pop it aside.
02 -
Get your oven hot at 200°C. Toss sweet potato chunks with thyme, salt, pepper, and two glugs of olive oil. Spread them on parchment on a baking tray and roast until they're golden and soft, about 15-20 minutes. Leave them aside when done.
03 -
Pat chicken with smoked paprika, some Italian herbs, thyme, salt, and plenty of black pepper to cover them nicely. Let a cast iron skillet heat up on medium for a few minutes, pour in olive oil, then lay the chicken down. Don't touch it for 5 minutes to get a good crust. Flip, turn the heat a bit lower, and cook another 5 minutes—you want the inside temp to hit 74°C. Move the chicken to a plate.
04 -
Still using the same pan, drop in another bit of olive oil, then tip in mushrooms and garlic. Sprinkle on a pinch of salt and cook on medium till the mushrooms are soft and the garlic smells sweet, around 4 minutes.
05 -
Toss the cooked wild rice into your pan with the garlicky mushrooms. Pour in chicken stock and add all the butter, stirring till buttery and steaming hot. Mix the sweet potatoes in gently. Taste and season more with salt or pepper if you want.
06 -
Snuggle those chicken thighs right into the rice and veggies. Scatter more thyme on top if you like. Scoop it up hot and dig in.