Moroccan Spiced Chicken and Tomato Pilaff Rice
Source: Ready Steady Cook by James Martin

For the pilaff rice:
1/2 onion, chopped
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cinnamon, ground
1 clove garlic, crushed
50g/2oz butter
1/2 chopped chilli
1/2 glass white wine
200ml/7fl oz water
1 chicken stock cube
1 tomato, chopped
1/2 tin chickpeas, drained
2 handfuls spinach
100g/3 1/2 oz rice

For the tomato sauce:
1 tomato
1/2 onion
1/2 red chilli
1 garlic clove
2 tbsp olive oil
1 tbsp tomato puree

For the chicken:
1/2 tsp cinnamon, ground
4 cardamon pods, crushed
1 tsp turmeric
1 tbsp olive oil
1 chicken breast

Make the rice. Fry the onion in the butter in a saucepan until soft.

Add the garlic and chilli and fry for 1 minute.

Add the turmeric, cinnamon and chilli powder and stir. Add the rice, stir in to coat and cook for 1 minute.

Add the white wine, water and chicken stock cube. Simmer for 10 to 12 minutes or until the rice is tender.

Stir in the chopped tomatoes, chickpeas and spinach and keep warm.

Put all the tomato sauce ingredients into a food processor and blitz until slightly chunky.

Place all the spices for the chicken in a bowl and mix.

Remove the skin from the chicken but leave in the bone. Add the chicken to the marinade and coat.

Heat up a frying pan and fry the chicken for 4 to 5 minutes each side until cooked all the way through.

Serve the chicken with the rice, tomato sauce and bread tuiles.