Ingredients

• 4 chicken thighs, boned, skinned and diced

• about 300ml/1/2 pint chicken stock

• 1 large green pepper, seeded and sliced

• 3 celery sticks, sliced

• 4 spring onions, sliced

• 400g/14 oz can tomatoes

• 5ml/1 tsp ground cumin

• 5ml/1 tsp ground allspice

• 2.5ml/1/2 tsp cayenne pepper

• 5ml/1 tsp dried thyme

• 300g/10 oz long grain rice

• 200g/7 oz peeled, cooked prawns

• salt and ground black pepper

Serves 6

Method:

1. Fry the chicken in a non-stick saucepan without fat, turning occasionally, until golden brown.

2. Add the 15ml/1 tbsp stock with the pepper, celery and onions. Cook for a few minutes to soften, then add the tomatoes, spices and thyme.

3. Stir in the rice and remaining stock. Cover closely and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.

4. Add the peeled prawns and heat well. Season to taste and serve with a crisp salad, if you wish.