Lebanese-style chicken & rice

• Chicken thighs (bone-in)600g
• Basmati rice300g
• Brown onions150g
• Ground cuminstore cupboard5g
• Stock cubes (12 pack)1
• Frozen garden peas150g
• Greek-style natural yoghurt100g

Plus salt and pepper. About £2.94 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Brown in a large deep pan for 5 minutes.

2. 2

   Add 1 chopped onion and 1 tsp cumin and cook for 4 minutes. Stir in 300g rinsed rice.

3. 3

   Add 1 stock cube dissolved in 600ml boiling water, cover and cook gently for 15 minutes until the rice is tender and the chicken cooked through. Add 150g frozen peas for the last 3 minutes.

4. 4

   Season and serve with the 100g yoghurt.