Paprika Chicken and Rice

Make the marinade: In a large bowl combine the tomato paste, 1 tbsp of the olive oil, smoked paprika, chilli powder and the lemon juice. Mix well and add the chicken thighs, tossing to coat completely. Let sit while you heat the pan (or up to 10 minutes).

Heat the pan: Place the remaining 1 tbsp oil in a large heavy-based frying pan and set over medium heat. Add the chicken thighs skin-side down and cook for 6–8 minutes until the skin renders and starts to brown. Transfer the chicken to a tray (it will not be fully cooked).

Soak the rice: While the chicken is browning, put the rice into a bowl and cover with water to soak; set aside.

Cook the vegetables: Add the diced red onion and carrot to the same pan and cook, stirring, for about 3 minutes until softened.

Deglaze and spice: Pour a little (about 60 ml) of the chicken stock into the pan to deglaze, scraping up any browned bits. Add the cinnamon stick, ground cumin and a large pinch of salt; cook for about 2 minutes until aromatic.

Add rice and remaining stock: Drain the soaked rice and add it to the pan, stirring to combine with the vegetables. Pour in the remaining chicken stock (the rest of the 440 ml) and return the chicken thighs to the pan, nestling them into the rice.

Simmer covered: Bring everything to a gentle simmer, then reduce the heat as low as it will go, cover with a lid and cook undisturbed for 15 minutes.

Finish the dish: Remove the chicken and set aside on a tray. Discard the cinnamon stick. Stir the rice, add the baby spinach, replace the lid, turn the heat off and let sit for 2 minutes.

Serve: Uncover, stir the spinach through the rice, taste and adjust seasoning. Serve the chicken on top of the rice.