Spiced chicken pilaf with mint yogurt

Method

1. Heat the oil in a large sauté pan. Slice the onion, then fry gently for 5 minutes, turning the heat up towards the end to colour lightly. Crush in the garlic and fry for 2 minutes.
2. Chop the chicken, then add to the pan with the baharat and cook for 2-3 minutes. Add the rice and stock, then season. Simmer gently without stirring for 15 minutes or until the stock has been absorbed and the rice is cooked but still has a little bite. Finely slice the spring onions, then stir through the rice and cook for 2 minutes.
3. Finely chop the mint, then stir through the yogurt. Divide the pilaf between 2 plates. Add a dollop of yogurt, drizzle it with oil, season, then serve.