Sticky Indian Chicken with Rice Pilaf

Pre-heat he oven to 220C.

Place a pan of salted water onto boil.

Empty the Indian chicken spices into a large bowl.

Add the chicken thighs into the bowl with the spices and mix with your hands until evenly coated in the spices.

Heat half of the olive oil over high heat in a large frying pan.

Add the chicken thighs to the pan and cook on both sides for a few minutes until you have a nice colour on them.

While the chicken thighs are cooking, juice the lemon.

Add the honey and the correct amount of lemon juice to the pan with the chicken thighs and continue to cook until they begin to caramelise.

Peel and finely chop the brown onion and potato.

Add the rice to the boiling water (11mins).

Remove the chicken from the pan and place onto a baking tray, pour over any juices from the pan and place into the oven to finish cooking (10-12mins).

Wipe the frying pan down and return to the heat with the remaining olive oil.

Finely slice the green chilli.

Add the brown onion, mustard seeds and green chilli to the pan.

Once the onion has begun to soften add the potato and continue to cook.

Now the rice is almost cooked, add the tumeric to the pan with the rice and stir.

Add a small splash of water to the onion and potatoes as required to help the potato soften and become tender.

Add the cashews and the grated coconut to the onion and potatoes.

Drain the rice.

Roughly chop the coriander.

Add the rice and corinader to the pan with the onions and potatoes and stir to combine. Season with salt and pepper.

Remove the pan from the heat and distribute the rice among serving plates.

Remove the chicken from the oven and serve atop the rice.