Fragrant chicken and rice with garlic bread.
Cinnamon is a spice that works nicely with tomatoes, and a good investment for your cupboard! Here is how to make this recipe, with some left over:
Pre-heat grill or oven to a high heat.
Heat the oil in a frying pan, chop the onion, add to the pan when the oil is smoking. Then chop 2 cloves of the garlic, instead of crushing it, so you have pieces of it and add to the onion. Cook until the onion has softened and is see through in appearance.
Chop the chicken into chunks, and cook in the pan with the onion and garlic until all the chunks have turned from pink to white.
Add the cinnamon and chili powder, and stir.
Add the tomatoes and seasoning, and leave to simmer on a low heat, stirring occasionally.
Now cook the rice in a pan with a large surface area, or your biggest pan, using 1 cup of boiling water, don’t stir the rice, but leave to cook for 15 minutes.
Whilst this is cooking, slice your bread, and put under the grill until browned on one side. Mix together the butter and 2 cloves of crushed/finely chopped garlic whilst the bread is toasting.
Take out the bread, and turn it over, then spread the garlic butter on the non-toasted side and place back under the grill until this side is browned and the butter is melted.
Add the rice to the chicken and tomato and stir it all together.
Serve with the garlic bread.