Spiced chicken & cauliflower pilaf

• chicken breasts↗4

  skin on

• medium curry powder↗1 tbsp tbsp

  (one with turmeric in it)

• basmati rice↗200g g
• chicken stock↗500ml ml
• cauliflower↗200g g

  florets

• frozen green bean200g g
• lemon↗1

  halved lengthways and sliced

• bunch coriandersmall small

  leaves and stalks separated and roughly chopped

Step-by-step instructions

1. 1

   Heat a frying pan or flameproof casserole, then brown the chicken, skin-side down. Tip in the curry powder and rice, fry for 1 min, then stir in the stock.

2. 2

   Add the cauliflower, beans, lemon slices and coriander stalks to the pan and turn the chicken skin-side up. Bring to the boil, then simmer with the lid on for 10 mins, until the chicken is cooked through and the rice tender. Sprinkle over the coriander leaves and serve.