TODAY’S RECIPE: Chicken & chickpea rice

QUICK supper. SERVES 2-3

Ingredients

25g butter 1 shallot, finely chopped 1 skinless chicken breast (about 180g), cut into strips 1 carrot (about 100g), cut into thin batons 1 cinnamon stick 1 strip lemon zest 125g basmati rice 2 heaped tbsp raisins or sultanas 250ml chicken stock 215g can chickpeas (drained weight 130g)

Method

1 Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add chicken and carrot. Fry the veg until starting to brown, then add cinnamon and lemon. Season well. Stir in the rice and raisins, then add the stock and bring to a simmer.

2 Scatter the chickpeas on top then cover with the lid. Cook for 15 minutes over a low heat until the rice has absorbed all the stock — if the rice is still firm, add 50ml water. Stand for five minutes, then fluff up the rice. Dot over the remaining butter, then serve.