Sri Lankan Chicken

**Put a large saucepan on medium heat with a drizzle of oil. Add the onion and cook until softened, 5 mins. Add the garlic, fennel seeds, ground coriander, ground cumin, chilli (use less if you don't like spice!) and half the turmeric. Cook together for 1 minute. Add the basmati rice to your pan along with the courgette and the coriander stalks. Stir so the rice is nicely coated in the spices.

Pour in the water (amount specified in the ingredient list). Add the chicken stock pot and cinnamon stick. Stir to dissolve the stock pot and bring to a boil. Turn the heat to medium low, pop on a lid and leave to cook for 10 mins then remove the pan from the heat and leave to rest with the lid on for another 10 mins. The rice will finish cooking in its own steam.

In a mixing bowl combine half the coriander leaves with the remaining turmeric and the olive oil (amount specified in the ingredient list). Add the chicken thighs and season with a pinch of salt and black pepper. Mix well until the chicken is evenly coated. Heat a frying pan on medium-high heat (no oil) and add the desiccated coconut. Stir and toast until golden, 1-2 mins. Remove from your pan and set aside.

Wipe out the pan with some kitchen paper and pop it back on medium-high heat. Once hot, lay in the chicken, skin-side down. Cook for 4-5 mins. Turn and cook for another 8 mins, turning every 3 mins until browned and cooked through. TIP: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove the chicken to a board to rest for 2 mins.