Spicy chicken pilaf

Takes 30mins serves 4

1 red onion, chopped 2 peppers, sliced 2tbsp olive oil 1 red chilli, finely sliced

350g basmati rice 700ml hot chicken stock 100g sultanas 2tbsp jerk seasoning Zest and juice 1 orange 3 chicken breasts, skin on Handful fresh flat-leaf parsley and mint, chopped 4tbsp natural yoghurt, to serve

Fry the onion and peppers in 1tbsp oil for 5 mins, add the chilli and stir in the rice. add the stock and sultanas. Bring to boil, then cover and simmer for 20 mins (don’t stir), until the liquid is absorbed and the rice is soft. mix together the remaining oil, jerk seasoning and orange juice. rub over the

chicken and grill, skin-side down, for 5 mins, then turn and grill for 10 mins until completely cooked through. Fork the orange zest through the rice with most of the herbs. slice the chicken and orange on top of the rice. top with yoghurt and remaining herbs.