Coconut flakes and finely grated chocolate, to garnish

Season chicken well, then toss in flour. Heat half of the oil in a large heavybased ovenproof pan on high and fry chicken for 3-4 minutes on each side until well-browned. Remove from pan.

Add sausages, onion, garlic, capsicum, sage and capers to same pan with remaining oil and cook for 5 minutes on medium, until onion is softened. Add rice, mix well, then add stock, fire-roasted capsicum and liquid, and sugar. Return chicken to pan. Cover and simmer on low heat for 45 minutes or until chicken is cooked.

Mix sesame seeds, pistachios and parsley, then season. Top chicken with pistachio sprinkle. Serve.

STEP 2 STEP 3 STEP 1

Preheat oven to 170°C fan-forced (190°C conventional). Line a 12-hole, 1/3 cup capacity muffin tray with paper cases. Combine almond meal, coconut, flour and baking powder in a large bowl and mix well. Put golden syrup, milk, oil, eggs, essence and 1 teaspoon of the vanilla paste in a second bowl and whisk well.

Add syrup mixture to dry ingredients; beat well with a wooden spoon until smooth. Spoon into paper cases. Bake for 20-25 minutes, until just firm to touch. Cool on a wire rack.

Meanwhile, put cream cheese in the bowl of an electric mixer and beat with paddle attachment on medium speed until very light. Add icing sugar, cocoa powder and remaining vanilla, then beat for 5 minutes. Add coconut oil in a steady stream, beating until light.

Use a small knife to cut a centre hole in each cupcake, then fill with jam. Pipe icing on top, then decorate with coconut flakes and grated chocolate.

STEP 2 STEP 3 STEP 4