Ingredients

• 4-6 Chicken thighs, boned

• Olive oil

• 1 x Teaspoon ground thyme

• 2 x Teaspoons ground coriander

• 2 x Teaspoons allspice ground

• 1 x Tablespoon brown sugar

• 1 x Medium red onion, diced

• 1/2 x Cup shallots, washed and diced

• 1 x Medium carrot, very finely chopped

• 1 x Teaspoon crushed chilli flakes

• 1 x Cup arborio rice

• 3 x Cups rich home made chicken stock - refer comment below

• 200g x Coconut milk

• 1/2 x Teaspoon black pepper

• Salt. This recipe works nicely without salt, however, if you prefer, add salt to your taste and diet when adding the spices

Preparation

Mix all the spices together to give an even mix then in a large bowl hand rub the chicken with the spices and a little olive oil then refrigerate for at least 30 minutes.

Then in a heavy based pot heat the olive oil to just before the burn point and add the sugar in an even layer. Carefully allow the sugar to bubble and caramelise to a brown colour then quickly remove from the heat before it turns black.

Note: Take great care with this - hot sugar burns badly !

Now add the chicken, shallots, carrots, crushed chilli flakes and stir well to combine with the hot sugar in the pan.

Next, add the rice, stir then add the red onion, coconut milk and stock. Stir, cover the pot and on a low heat cook until the rice is fully cooked - about 30 minutes and the liquid is absorbed.

To BUY the the Spices go to SPICES

Important: The Stock in this recipe should be best quality. A nice rich home made stock is always best. Best to avoid the salt laden cardboard stocks from the supermarkets.

Comments: Be sure the arborio rice is soft and fully cooked. Important. During cooking, add a little stock or water if necessary.