Step 1

Heat oven to Combi Steam, 375°F/190°C. If your oven has variable steam settings, choose 60%. If not, don't worry! Just select combi steam at the correct temperature and the oven will work out the humidity. Season the chicken with salt.

Step 2

Heat the oil in a large heatproof casserole dish over medium heat. Brown the chicken in batches so you don't overcrowd the pan, until it's browned on both sides. Transfer to a plate, leaving behind any oil.

Step 3

Add the ginger and the garlic to the dish and stir until fragrant, about 30 seconds. Add rice and stir until it's coated in the leftover oil from browning the chicken, then mix in stock, coconut milk, pepper and bell pepper. Stir to scrape up any browned bits from the bottom of the pot. Arrange the chicken on top and add any juices from the plate.

Step 4

Bake, uncovered, until all the liquid is absorbed, at which point the rice will be tender and chicken cooked through. Check after 25 minutes; mine took closer to 30 but it will depend on your rice.

Step 5

Scatter the finished dish with the cashews, sliced scallions and cilantro/coriander, and serve immediately.