Pilao (Comorian Pilau)

Ingredients:

1kg chicken breasts
3 tomatoes, washed and cubed
2 onions, peeled and chopped
2 garlic cloves, crushed
250g long-grain rice, washed and drained
3 tbsp oil
2 tsp ground cumin
2 pinches of saffron
2 pinches of ground cinnamon
1 tsp ground black pepper
salt, to taste

Method:

In a bowl, mix together the garlic, cumin, saffron, cinnamon, black pepper and 2 tsp salt in a bowl. Divide the resultant mixture into two equal portions.

Cut the chicken meat into small pieces. Place in a lidded container and add half the spice mixture. Toss the chicken to coat and secure the lid on the container. Shake well to combine the ingredients. Set aside to marinate for 15 minutes.

Heat 1 tbsp oil in a heavy frying pan. Add the chicken pieces and cook over high heat until nicely browned all over. Turn onto a plate and set aside.

Heat the remaining oil in a flame-proof casserole. Add the onions and fry for about 6 minutes, or until browned. Stir in the tomatoes and the remaining spice mixture. Bring to a simmer, cover and cook for about 10 minutes, or until the tomatoes have broken down.

Add the rice to the tomato sauce and stir until the grains are thoroughly mixed with the sauce. Now stir in the chicken pieces, cover and cook for about 10 minutes.

Pour 500ml hot water over the rice. Cover the casserole and continue cooking for 30 minutes, or until the rice and chicken is tender and all the liquid has been absorbed.

Serve hot.