Ingredients
- 500ml light chicken stock
- 250g basmati rice
- Peel of half a lemon
- Salt and pepper
- 2 cooked chicken legs
- 50g butter
- 2 tbsp sunflower oil
- 1 red onion, peeled and thinly sliced
- 2 tsp garam masala
- 1 tin of chickpeas, drained and rinsed
- 2 tbsp mango chutney
- 150g natural yoghurt
1 Set your oven to 180 degrees.
2 Bring the chicken stock to a simmer, tip the rice in, add the lemon then season.
3 Put a lid on the rice then bake it for 20 minutes.
4 Meanwhile shred the chicken and its skin. Put on a small roasting tray and bake for 15-20 minutes until very crisp.
5 Melt the butter in the oil, add the onions and fry over a medium heat for 10 minutes until they start to caramelise.
6 Add the garam masala and cook for two minutes, then add the chickpeas and the chicken, then season. When it is heated through, it is ready.
7 Ripple the chutney through the yoghurt and serve with the rice and spiced chicken.
