A great comfort food recipe for using up cooked chicken and larder staples
- 2 tbsp olive oil
- pinch of saffron
- 1 tbsp cinnamon
- 4 cardamom pods crushed
- 1 clove garlic minced
- 1 tbsp sultanas
- 1/2 courgette chopped
- 1 ear corn kernals removed
- 1 cup brown basmati rice
- 2 cups chicken stock
- 175 g/6oz cooked chicken
- 2 large tomatoes chopped
- 2 tbsp chopped fresh mint
- 2 tbsp roasted pumpkin sunflower seeds and pine nuts
Heat the olive oil in a large pan and cook all spices and chopped garlic for 5 minutes.
Add the chopped courgette and corn kernals and cook for 5 minutes
Add the rice and make sure it is well coated in the spiced oil before adding the chicken stock, cover and cook for 15 minutes.
Add the chopped chicken and tomatoes and cook for another 5 minutes.
Scatter with fresh mint and the roasted seeds and nuts just before serving.