Ingredients

2 tablespoons of Extra Virgin Olive Oil

4 medium Chicken breast, skinless, raw, (4 x 165g)

2 medium Onion(s), chopped

4 clove(s) Garlic, diced

100ml Dry white wine

1 Chicken stock cube prepared with 600ml hot water

3 medium Lemon(s), zest and juice

1 good pinch Saffron Threads, soaked in 2 tablespoons boiling water

1/3 sachet of Azafranes

3 sprig(s) Thyme, Fresh

2 leaves of Bay leaf, dry

250 g White basmati rice, dry

2 tablespoons Parsley, fresh, flat leaf, chopped

1 medium Pomegranate, seeds extracted OR Black Grapes halved

1 pinch Salt

1 pinch Black pepper

Preparation

Cut away any fat or sinew from the chicken breasts and dice chicken into cubes.

Prepare and weigh out all the other ingredients.

If you do not have fresh Thyme then use one teaspoon of dried. (I tend to strip the small leaves from the sprigs of Thyme and just use the leaves)

Cooking instructions

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.

Put the Olive oil in a frying pan and cook the chicken for 5-6 minutes until browned all over. Add the onion and garlic and cook for a further 5 minutes until softened, stirring occasionally.

Pour in the wine and let it ‘bubble’ away for a minute.

Add the stock, add in the lemon zest, squeeze the juice of 2 lemons into the pan, add the saffron and soaking water, add 1/3 sachet of Azafranes (BE CAREFUL NOT TO ADD TOO MUCH) add the thyme and bring to the boil.

Once you bring to the boil pour into an oven dish and add the two Bay leaf’s. DO NOT OVER BOIL.

Cover and bake in the oven for 20 minutes.

Ater 20 minutes remove the casserole from the oven and stir in the rice. Return the lid and bake for a further 15 minutes. Remove from the oven. (DO NOT LIFT THE LID) Leave to rest for 10 minutes.

Then stir, check seasoning and stir in the Pomegranate seeds or the Black Grapes, scatter over the parsley and serve immediately.