- 1 dessertspoon ready-made sweet chilli sauce or mango chutney
- 2 tsp ready-made curry powder
- 1 tsp ground cumin
- 3 garlic cloves, crushed to a paste with the edge of a knife
- 1 dessertspoon ginger syrup (from a jar of stem ginger)
- 1 tbsp plain yoghurt
- 8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife
- 2 tbsp vegetable oil
- ½ onion, peeled, finely sliced
- 2 garlic cloves, crushed to a paste with the edge of a knife
- 100g/3½oz button mushrooms, sliced
- 1 tsp dried chilli flakes
- 1 tsp ground turmeric
- 500g/1lb 2oz basmati rice, rinsed thoroughly in cold water before cooking
- 100g/3½oz fresh peas
- 2 ripe tomatoes, chopped
- For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.
- Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.
- Cover the dish and chill in the fridge until needed, or ideally overnight.
- When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
- Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.
- Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.
- Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.
- Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.
- Add the mushrooms and continue to fry for 2-3 minutes, or until softened.
- Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.
- Add the rice and stir until well combined.
- Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.
- Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).
- Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.
- To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.