One Pot Chicken and Chick Pea Pilau. Makes: 4


1 tbsp KTC Extra Virgin Olive Oil
4 chicken thighs, skin removed and trimmed of fat
2 large leeks, thinly sliced
1 cinnamon stick
2 bay leaves
1 star anise
3 cardamom pods
2 tsp KTC Garlic Paste
400g KTC Chick Peas, drained and rinsed
1 tbsp KTC Lemon Juice
200g KTC Premium Basmati
450ml chicken or vegetable stock
1 head of broccoli, broken into floret


  1. Heat a large lidded frying pan or flameproof casserole and add the oil. Fry the chicken thighs for 5 minutes, turning halfway through cooking, until lightly coloured,
  2. then lift onto a plate.
  3. Add the leeks to the pan and stir-fry for 3 minutes, then add the garlic, bay leaves, star anise, cardamom pods, cinnamon stick and tip in the chick peas, lemon juice and rice. Stir together until well mixed.
  4. Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 minutes until the chicken is nearly cooked through and
  5. the rice has absorbed nearly all the liquid.
  6. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked.