put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.
Heat the butter in a frying pan until frothing
then fry the chicken thighs for 7-8 minutes on both sides
or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)
For the rice
put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes
then add the peppers. Cook for a further 2-3 minutes
or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.
To serve
spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve.
