Fragrant Chicken Breasts with 'wild' basmati rice pilaf

This quick and easy supper again was inspired by a duck recipe from Good Food 101 Speedy Suppers (again!)

Slash the chicken breasts, and rub in 1.5 teaspoons of garam masala and some grated ginger.
Preheat the oven to 200 degrees (gas 6). Heat some oil in a pan, and fry the chicken, skin-side down (if you leave the skin on!) for about 10 minutes, then transfer to a baking dish and roast skin-side up, for 10 minutes, or until cooked through.

While the chicken is cooking, melt some butter in a pan and gently fry a teaspoon of cumin seeds for a couple of minutes, then stir in the rice and coat in the butter/cumin. Pour over 1/2 pint of chicken stock, cover and simmer for about 10 minutes until all the liquid is absorbed. Add in some raisins (or peas) a few minutes from the end and stir in some gently fried red onions too (or some fresh spring onions, at the end).

Serve with some salad leaves and a spoonful of mango chutney.

Fragrant...

Scrummy!