Roasted Chicken on West African Style Spiced Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp of water and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). 

Meanwhile, halve, peel and thinly slice the shallot. 

Pop half the shallot into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). 

Add a pinch of salt, mix and set aside to pickle. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the remaining shallot and pepper chunks to the pan and cook until softened, 6-8 minutes. Stir occasionally to prevent burning. 

Once softened, add the West African style paste, tomato puree, chicken stock paste and the water for sauce (see pantry for amount) to the pan. Simmer until thickened, 2-3 mins.

Once cooked, fluff up the rice with a fork and stir in the sauce until combined.

Taste and add salt and pepper if you feel it needs it. Cover with a lid and set aside.