Chicken plov

Ingredients (serves 5)

• Skinless chicken thighs (raw)600 g
• Rice (dry)300 g
• Carrot350 g
• Onion150 g
• Rapeseed / sunflower oil25 g

Also: A whole garlic bulb, cumin, coriander seeds, turmeric, salt, water

Method

1. Get ready: rinse the rice (300 g) until the water runs clear, then drain. Cut the chicken into 3–4 cm pieces, the onion into half-rings and the carrots into matchsticks. Rinse the garlic bulb but don't peel it.
2. In a heavy-based pan, heat 2 0.5 tbsp oil (25 g) over high heat. Brown the chicken for 5–6 min until golden on all sides.
3. Add the onion and carrots and cook over medium heat for 10 min until soft, stirring now and then.
4. Add the cumin, coriander seeds and turmeric, and season lightly with salt. Pour in 300 ml water and simmer over low heat for 10 min.
5. Spread the rice evenly over the top, but don't stir. Push the garlic bulb into the middle. Pour in enough water to cover the rice by 1 cm.
6. Bring to the boil over high heat (2–3 min), then cover and cook over low heat for 20 min, until the rice has soaked up the water.
7. Check: the rice is soft, the chicken is no longer pink inside and the juices run clear. Stir and serve; you can squeeze the softened garlic cloves out onto your plate.