Fragrant Spiced Chicken With Cardamom Rice

Peel and slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and cook for 5 min or until starting to soften

Meanwhile, combine the garam masala and cinnamon with a pinch of salt and pepper on a plate

Add the chicken thighs to the plate and turn them several times until fully coated in all the spices

Once the onion is starting to soften, add the chicken thighs to the pan and cook for 2 min on each side or until browned

Meanwhile, boil a kettle

Crush the cardamom pods with the side of a knife

Cut the green beans in half

Dissolve the chicken stock cube[s] in 400ml [800ml] boiled water

Once the chicken thighs have browned, add the basmati rice, crushed cardamom pods, sultanas, halved green beans and chicken stock

Bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 20-30 min or until all the water has absorbed and the rice is cooked

Meanwhile, chop the parsley finely, including the stalks

Once the rice is cooked, stir through half the chopped parsley (save some for garnish!)