One-pot Cajun Rice

• 1 tsp asafoetida (or ½ tsp each of onion and garlic powder)Garlic
• 4 chicken breasts, trimmed to be the same sizeChicken
• 1 onion, choppedOnion
• 4 sticks celery, choppedSpinach
• 2 carrots, choppedCarrot

Instructions

1. 1Mix together the paprika, cumin, asafetida, and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture.
2. 2Heat half of the olive oil in a large lidded saucepan, add the chicken, and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside.
3. 3Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes.
4. 4Tip in the rice, garlic, and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick.
5. 5Pour in 250ml/9fl oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer.
6. 6Place the chicken back on top of the rice mixture, cover with the lid, and cook for 15 minutes, or until the rice is cooked through.
7. 7Top with the olives and parsley, and drizzle over the lemon juice. Serve hot.