• 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 300 g (10 oz) long grain rice
  • 750 ml (1¼ pint) hot chicken stock
  • 2 tablespoons finely chopped parsley, to garnish

Brush the chicken breasts with 1 tablespoon of the oil and cook under a preheated hot grill or in a griddle pan for about 1 minute on each side until golden brown but not cooked through. Set aside.

Heat the remaining oil in a large, heavy-based pan or casserole over a medium heat and cook the onion for 5–6 minutes or until softened. Stir in the garlic and cook for 1 minute, then add the spices and seasoning. Continue cooking, stirring frequently, for a further 2 minutes.

Add the rice to the spice mixture, stirring well so that each grain is coated, then pour in the stock and return the chicken to the pan. Bring to the boil and cover with a tight-fitting lid, then reduce the heat and leave to simmer gently over a medium-low heat for about 15–20 minutes until the chicken and rice are cooked.

Sprinkle with parsley and serve.

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