Ingredients (for two)
4 chicken thighs or 2 chicken breasts
4 rashers of bacon
1 tbsp olive oil
1 garlic clove
1/2 tsp turmeric
250ml chicken stock (I use one knorr stock pot in 250ml water)
Salt and pepper to taste
Wrap the chicken in bacon and secure with a cocktail stick. Alternatively (if using breast), dice the chicken and chop the bacon. Heat the oil in an ovenproof pan. Brown the chicken over a high heat for five minutes, then remove the chicken from the pan.
Add the rice to the pan and cook on a low heat, stirring constantly for one minute. Add the onion (uncooked), garlic, turmeric, stock, salt and pepper and stir well. Arrange the chicken over the rice and press down gently.
Cover with foil, and then put the lid on the pan. Bake in a preheated oven at 180 (Gas Mark 4) for 50 minutes.