INGREDIENTS
1kg Tilda Easy Cook Basmati
6tbsp, sunflower oil
20 chicken wings
20 chicken thighs
3 onions, chopped
6 cloves garlic, crushed
4 sticks of celery, sliced thinly
5 large fresh chillies, deseeded and chopped
2tbsp, ground cumin
1–2 tbsp, paprika
2tsp, thyme
4 bay leaves
2.5 litres chicken stock
1.6kg canned chopped tomatoes
400g large peeled, cooked prawns
Salt and pepper to taste

METHOD
1. Heat the oil in a large frying pan and brown the chicken wings and thighs in batches, then remove and keep warm.
2. In the same pan fry the onion, garlic, celery and chillies for 5 minutes. Stir in the cumin, paprika, thyme, bay leaves and Basmati rice, and fry for a further 2 minutes.
3. Return the chicken to the pan, and mix in the stock, tomatoes and seasoning. Bring to the boil, stirring, then cover and simmer for 20-25 minutes. Add the prawns, cook for a further 5 minutes, check the seasoning and serve with a salad.

Serves 20