Main Ingredients for both versions: Then choose below for spiced or herb additions.
2chicken thighs or 1 chicken breast per person
2Cupsof hot water / Chicken stockyou can use an OXO stock cube
1Large Onionchopped fine
3ClovesGarliccrushed / minced
Optional: a handful of garden peasmushrooms, sweetcorn etc.
The Spiced version
1/2TspStick of cinnamon or 1 ground cinnamon
6TspCardamom Pods or 1 Ground
4Clovesor 1 Tsp ground
The Herby version
You can use fresh or dried herbsalthough fresh will give you a more aromatic flavour. Try and use fresh if possible!
1Tblsp chopped Tarragon
1Tblsp Lemon Thyme
1handful of Chopped Flat Leaf Parsley
Juice of 1/2 lemon
Zest of Half a lemon
First, have all your ingredients ready. If you are using spices which need to be ground, use your mortar and pestle, or spice grinder and do this and set aside. For herbs, have them all ready and chopped and set aside. Wash your rice by rinsing it with fresh water 3 - 4 times then leave in a bowl to soak with enough water to cover the rice. Set aside.
Prepare the chicken, wash it and if they are big pieces, chop or cut into smaller pieces, say a tablespoon size. For thighs, you can leave whole or chop in half. Chop Onion, garlic & ginger.
Have your stock ready in a jug, either use your own stock or add a stock cube to the measured amount of hot water and dissolve it.
Add a bit of vegetable or olive oil to your pan and fry the onions, garlic and chicken until the chicken is golden. Be careful not to burn the onions as this will make them taste very bitter. Use a medium heat.
In a separate small pan, if you are making the spiced version, add all the spices in a small pan, and warm over a low heat until you can smell them. About 30 - 40 seconds. Then add to the chicken and combine. Add the spices or herbs to the pan and combine. Add any vegetables you are using.
Add the salt, tomato puree and combine everything. then add the DRAINED rice and give everything a good stir. Add the stock, stir once more then place the lid on the pan. Turn to a low heat and allow to cook for 20 -30 minutes.
When the liquid has been absorbed, and the rice is 'dry', give it a stir, turn off heat, and leave with the lid on for 15 minutes.
Your meal is ready! Serve with a dollop of sour cream or mayo!
Take a spoon and fluff it up a bit in the pan and serve.