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MAILING LIST

Prep Time:

10 Minutes +Marinating Time

Cooking Time:

40 Minutes

Serves: 6

1.

Put the seasoning ingredients in a motar and pound

well with a pestle until the garlic and all spice berries

are crushed and blended with the salt, pepper and

herbs. Rub this Mixture all over the chicken pieces

and leave in a cool place or the refrigerator for several

hours [overnight if wished].

INGREDIENTS

1 x2 kg/4lb chicken, cut into pieces

3 tablespoons groundnut oil

15g/ 1/2 oz butter

1 onion, finely chopped

2 garlic cloves, crushed

1 red pepper, seeded and chopped

1 red chilli pepper, seeded and finely chopped

375g/12 oz long grain rice

2 tomatoes, skinned and chopped

900ml 1/2 pints chicken stock

few strands of saffron

sprig of thyme

For the seasoning:

salt and freshly grounded black pepper

1 teaspoon dried mixed herbs

2 allspice berries

1 garlic clove, peeled

2.

Heat the oil and butter in a large, deep frying pan and

add the seasoned chicken pieces. fry over moderate

heat, turning several times, until they are golden brown

all over. Remove from pan and keep warm.

3.

Add the onion, garlic, red pepper and chilli to the pan,

and fry over gentle heat until softened but not

browned. Add the rice to the pan and turn in the oil

until all the grains are glistening. Stir in the tomatoes,

chicken stock, strands of saffron and thyme.

4.

Return the chicken pieces to the pan, cover and

simmer for about 20 minutes, or until the rice is

tender and has adsorbed all the liquid, and the

chicken is cooked. Keep checking the pan and

stirring the rice to prevent it sticking. Add more

liquid if necessary.