This is made possible by BBC Foods!
Ingredients
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp asafoetida (or ½ tsp each of onion and garlic powder)
- 2 tsp dried mixed herbs
- 4 chicken breasts, trimmed to be the same size
- 2 tbsp olive oil
- 1 onion, chopped
- 2 peppers, sliced
- 4 sticks celery, chopped
- 2 carrots, chopped
- 200g/7oz brown or basmati rice
- 2 garlic cloves, chopped
- 1 chicken low-salt stock cube
- 16 olives
- 2 handfuls fresh parsley, leaves picked and chopped
- 1 lemon, juice only
Method
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Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl.
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Then coat the chicken breasts in the spice mixture.
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Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken.
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Reserve any remaining spice mixture.
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Cook for 7 minutes.
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Transfer the chicken to a plate and set aside.
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Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water.
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Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick.
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Pour in 250ml water and add the stock cube. Bring to the boil and reduce the heat to a simmer.
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Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through.
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Top with the olives and parsley, and drizzle over the lemon juice. Serve hot.
Banner and Image Credit: BBC
