Ingredients

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins.
  • Add the garlic, stir for 1 min
  • Stir in the spices, then pour in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock.
  • Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for 5 mins until the rice is cooked and the chicken is tender.
  • Serve with the lemon and parsley.

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