Transfer the chicken and potatoes to a baking tray and roast at 180°C for about 30 minutes. Set the sauce aside to be layered with the rice so that the flavours are absorbed into the rice.

Remove from the wok and set aside. Heat the rest of the ... then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot ...

Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five ...

In a large bowl, toss chicken ... Roast until fat starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon ...

Or: a chickpea favorite, the roast chicken I want to make this Sunday and ... that forms the backbone of this dish. I serve it with rice and — because we both can’t get enough of anything ...