Ingredients

500 g Chicken pieces 
2 Tbsp Oil 
1 tsp Salt
60 ml Unsalted butter 
1 Onion, chopped 
1 tsp Garlic, crushed 
1 large Carrot, thinly sliced 
½ cup Mushrooms, sliced
1 tsp Turmeric
2 Tbsp Seven Colours Grill Seasoning™️
2 cups Jasmine rice
1 cup Chicken stock
1 cup Lukewarm water 
½ cup Frozen peas

Method

Preheat oven to 200°C. Drizzle chicken with oil and season with salt. Place in oven tray and bake until golden on the outside and half-cooked inside. While chicken is in oven, melt butter in large oven-proof pot. Add onion and garlic and fry until onion is translucent. Add carrots, mushrooms, turmeric and Seven Colours Grill Seasoning™️ and mix well. Add uncooked rice, stock and water. Place chicken on top of rice. Cover pot with lid and cook on medium heat until rice and chicken are cooked. You may need to add extra water, bit by bit, until rice is cooked. Lastly, add peas and simmer before serving.