Roast chicken & spiced rice

Different varieties of rice will absorb liquid at different rates, so use the liquid quantities here as a guide and top up with a little extra if needed.

Serves 4 Prep 15 mins Cook 50 mins

1 chicken stock cube

4 tbsp mild or medium curry paste

(we used korma)

2 tbsp butter or oil, plus extra for frying 350g basmati rice

1 cinnamon stick

6-8 bone-in, skin-on chicken thighs 1 onion, halved and sliced

20g toasted almonds

350g green beans handful of coriander leaves mango chutney, to serve

1 Heat the oven to 220C/200C fan/gas 7. In a heatproof jug, dissolve the stock cube in 800ml just-boiled water with half the curry paste and the butter or oil. Pour into a large baking dish or roasting tin (about 25cm x 35cm and 5cm deep), then tip in the rice and cinnamon stick. Season and stir well.

2 Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.

3 Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised. 4 Uncover the chicken and rice. The rice should be wet – if not, top up with 50-100ml water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is cooked through, all the liquid has been absorbed and the rice is cooked.

5 Meanwhile, cook the beans in boiling water for 2-3 mins, then drain.

6 Scatter the coriander and onions over the chicken and rice, spoon dollops of chutney over the dish, and serve with the beans.

PER SERVING 684 kcals, fat 29g, saturates 8g,

carbs 71g, sugars 6g, fibre 7g, protein 31g, salt 1.6g