Step 1

Preheat an oven to 180ºC.

Step 2

Tip the dry rice into a sieve and rinse a few times in cold water. Boil a pan of salted water and chuck in the rice. Cook for 6 minutes, until just cooked but still with bite, then drain.

Step 3

Meanwhile, slice the onions and mince the garlic and ginger. Heat the butter in an ovenproof frying pan, over a medium-high heat until it’s foaming. Season the chicken thighs with salt and place them in the pan, skin side down. Fry the chicken for 10 minutes until it’s golden brown, then turn the thighs over and add the onion, garlic and ginger to the frying pan and allow to soften for 5 minutes before adding the tomato puree, sultanas, and spices. Season well with salt. Fry for another few minutes.

Step 4

Remove the chicken from the pan and set aside on a plate for a moment. Add the spinach to wilt briefly before stirring in the rice, so that the spice mix is just marbled through the rice. Return the chicken to the pan then pour over the stock and place little pieces of butter all over the rice. Place the dish into the oven and cook for 15 minutes, until it's very dry on top.

Step 5

Meanwhile, peel and slice the red onion for garnish. Serve the rice in the frying pan at the table and top the rice with the onions, yoghurt, almond flakes and lemon wedges. Let everyone dig in! Serves 4