Chicken with rice & peas

• rapeseed oil↗1 tbsp 1 tbsp
• red onions↗2 2

  halved and sliced

• chicken legs↗4 4

  (about 1 kg in total), skin removed

• fresh thyme leaves↗1 tbsp 1 tbsp
• Madras curry powder↗1 tbsp 1 tbsp
• ground allspice1 tsp 1 tsp
• large tomatoes↗4 4

  chopped

• red chilli↗1 1

  deseeded and sliced

• garlic cloves↗2 2

  chopped

• vegetable bouillon↗2 tsp 2 tsp
• brown basmati↗125g 125g
• red onion↗1 1

  chopped

• garlic cloves↗2 2

  chopped

• fresh thyme leaves↗1 tbsp 1 tbsp

  plus extra to serve

• vegetable bouillon↗1 tsp 1 tsp
• can black-eyed beans400g

Step-by-step instructions

1. 1

   Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.

2. 2

   Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn’t starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.