Ingredients

• 1x1.5-2kg/3½-4lb chicken
• jointed in 8 pieces (or you could use a pack of 8 drumsticks and thighs)
• 110g/4oz dried chickpeas
• 175g/6oz brown basmati rice
• 2 fresh chillies
• halved
• de-seeded and finely chopped
• 1 rounded tsp cumin seeds
• 1 level tbsp coriander seeds
• ½ tsp saffron stamens
• 2x15g packs or 30g/1oz fresh coriander
• 2 small thin-skinned lemons
• 2 large yellow peppers
• 2 large onions
• 3 cloves garlic
• chopped
• 275ml/10fl oz carton good chicken stock
• 150ml/5fl oz dry white wine
• 50g/2oz pitted black olives
• 2 tbsp olive oil
• salt and freshly milled black pepper

Directions

• There are two ways to deal with chickpeas. The easiest is to pop them into a bowl
• cover them with cold water and leave them overnight or for a minimum of 8 hours. But
• if it slips your mind
• what you can do is place them in a saucepan
• cover them with cold water and bring them up to the boil for 10 minutes. Then turn off the heat and let them soak for 3 hours. Either way
• when you want to start making this recipe
• the chickpeas need to be simmered for 20 minutes or until tender.
• While they're simmering
• place a small frying pan over direct medium heat
• add the cumin and coriander seeds and toss them around in a hot pan for about 2-3 minutes or until they start to dance and change colour. Then remove the seeds to a pestle and mortar and crush them coarsely and transfer them to a plate. Next
• crush the saffron stamens to a powder with the pestle and mortar
• then squeeze out the juice of one of the lemons and add it to the saffron
• stirring well.
• Then prepare the chicken by seasoning the joints with salt and pepper. Slice the peppers in half
• remove the seeds and pith and cut each half intolarge pieces. The onions should be sliced roughly the same size as the peppers. Now heat 1 tbsp of the olive oil in the flameproof casserole and
• when it's really hot
• brown the chicken pieces on all sides - don't overcrowd the pan; it's best to do it in two batches
• four pieces at a time.
• After that
• remove the chicken pieces to a plate
• then add the second tablespoon of oil and turn the heat to its highest setting. When the oil is really hot
• add the peppers and onions and cook them in the hot oil
• moving them around until their edges are slightly blackened - this should take about 5 minutes - then turn the heat down. Strip the coriander leaves from the stalks
• wrap them in a piece of clingfilm and keep them in the fridge. Then chop the coriander stalks finely and add these to the peppers and onions
• along with the garlic
• chillies
• crushed spices
• the chickpeas and rice
• then give everything a good stir to distribute all the ingredients.
• Season well with salt and pepper
• then combine the lemon and saffron mixture with the stock and wine
• pour it all in to the casserole and stir well. Cut the remaining lemon into thin slices and push these well into the liquid. Now scatter the olives in and
• finally
• place the pieces of chicken on top of everything. Cover with a tight-fitting lid and place in the pre-heated oven for one hour or until the rice and chickpeas are tender. Then
• just before serving
• scatter the coriander leaves on top and serve straight away on warmed serving plates.