Baked Chicken Pilaf With Pomegranate

Rinse the rice & cook the chicken

• Heat the oven to 180°C/350°F/gas mark 4.
• Wash the long grain rice in three changes of water, then leave to soak in a bowl of cold water.
• Chop the onion into thin wedges. Peel the garlic cloves then bruise them with the back of a knife.
• Season the chicken thighs all over with salt and pepper.
• Set a wide, large ovenproof casserole dish with a lid over a high heat. Add a splash of oil and brown the chicken all over.
• Lift the meat out, set aside, and add the onions and garlic to the pan. Brown them until they just begin to char, but don't let them scorch.
• Add the cardamom pods, flaked almonds, pine nuts and butter (or butter alternative) and toast the nuts for a couple of minutes.

Finish the dish & Plate Up

• Drain the rice and add it to the pan. Make up the chicken stock cube with 1000ml boiling water.
• Add the chicken stock and saffron. Stir well, then return the chicken to the pan, resting it on top of the rice and onion mixture.
• Cover with the lid and place in the preheated oven. Cook for 20 minutes, by which time the chicken will have cooked through and the rice will have absorbed all the liquid.
• Remove from the oven and leave to rest for 5 minutes, with the lid partly on.
• Serve each portion topped with the pomegranate seeds and fresh coriander, with a dollop of Greek yoghurt on the side.