Pies, Puddings and Pottages

Place the rice in the saucepan, cover with water, bring to the boil and simmer until the rice is tender.

Drain through the sieve into the sink.

Place the sieve over the empty saucepan and place a clean tea cloth over it. After 10 minutes use a fork to fluff up the rice. Set aside.

Add 2 tbsp of oil to the frying pan and when hot add the chicken thighs and fry until golden on all sides. Set aside.

Place 2 tbsp oil in the casserole and heat.

Add the onion and sauté until they’re transparent.

Add the carrot and celery, stir in and continue to sauté for a few minutes.

Add the garlic, spices and flour and stir in thoroughly.

Pour in the chicken stock and bring to the boil. Reduce the heat to a gentle simmer and add the chicken thighs, tomato paste and cinnamon stick.

Bring to a simmer and cook until the meat is tender (20 minutes or so).

Remove from the heat and transfer to a chopping board. Allow to cool until they’re not too hot to handle.

Remove as much meat as possible from the thighs and chop into very small chunks.

Return the soup to the hob and bring the boil. Simmer rapidly until the liquid has reduced and the soup has thickened a little.

Add the chopped thigh meat and heat through.

Just before serving add the cooked rice and stir through.

Transfer to a soup tureen and serve with Naan bread.