Spiced pilaf with chargrilled chicken

Method

 

1 Put the rice in a bowl, cover generously with cold water and swirl with your fingers. Leave to soak for 30min, then drain into a sieve and rinse under a cold tap.

2 Heat the oil in a saucepan or flameproof casserole over a medium heat and cook the onion until soft and golden. Add the spices and cook for 1min, stirring, until fragrant. Add the rice and stir for 1min, then tip in the stock and tomatoes. Season. Bring to the boil over a high heat. Reduce heat to low, cover, and cook for 15min. Remove from heat and set aside, without lifting the lid.

3 Place a chargrill pan over a high heat. Meanwhile, slice each chicken breast in half through its thickness, then place the pieces between two sheets of clingfilm and flatten them by pounding with a rolling pin. Brush the chicken pieces on both sides with oil, sprinkle with seasoning, and place on the hot pan - you'll need to do this in batches according to

Cook's notes

Soaking and rinsing makes the rice less likely to stick together, but it's
not essential if you're short of time. Instead, give the rice a good rinse before you start cooking.  For a cheaper option, use chicken thigh fillets instead of chicken breasts; just double the cooking time.

If you like your chicken really spicy, season it with a sprinkle of chilli flakes as well as salt and pepper.