Ingredients

6 chicken thighs, boned and skinned

2 oz butter

1 tbsp vegetable oil

1 onion, chopped

2 cloves garlic, finely chopped

1 tsp cumin seeds

1 cinnamon stick

1 tsp turmeric

200g basmati rice

400ml chicken stock

250g broad beans, cooked

coriander, roughly chopped

Method

Melt half of the butter with the oil in a large pan and gently saute the onions.

Add the garlic and spices, fry for about a minute and then cut the chicken into pieces and add to the pan.

Fry on a medium heat to brown the chicken.

Rinse the rice thoroughly and drain.

Pour rice into the pan, and stir to coat with the juices in the pan.

Pour in the stock and cover.

Cook until the rice is tender.

Now add the broad beans and cook for 2-3 minutes to warm through.

Sprinkle with coriander and serve immediately.

Cooks Comments and Tips

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