From Nadiya Hussein (BBC Good Food), who knows. To serve 4.
First make the chicken part:
- 450g diced chicken (thigh or breast)
- 100ml olive oil
- 3 onions, chopped
- 5 garlic cloves, crushed and chopped
- 2 tbs tomato puree
- 3 tbs garam masala (I used a low-cinnamon version)
- 1 tbs paprika
Toss the whole lot together in an oven-proof, lidded casserole dish. Add and mix in
- 2 tbs cornflour
Cook in the oven 170C (fan) for 30 minutes.
Meanwhile make the rice.
- 250g basmati rice
- 750ml water
- healthy pinch saffron
- Cinnamon stick (optional)
- 0.5tsp salt
Boil for five minutes. Drain and rinse in cold water. When the chicken is cooked, take the casserole out of the oven. Put the rice over the chicken and cover again. Turn the oven off and put the casserole dish back in the oven. Leave for 20 minutes. Serve with lemon wedges and sprinkle with chopped spring onion.