Oven Cooked Pilaff

350 g/12 oz boneless raw chicken, finely diced
600 ml/1 pint chicken stock
25 g/1 oz polyunsaturated margarine
25 g/1 oz flaked almonds
1 tablespoon pine nuts (optional)
225 g/8 oz brown rice, well washed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt
freshly ground black pepper
2 bay leaves

Place the diced chicken in a saucepan and pour over the chicken stock. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

Heat the margarine in a clean saucepan and use to fry the flaked almonds and pine nuts, then the

rice, stirring until the rice is transparent. Sprinkle in the ground ginger and cinnamon and stir for 1 minute. Add the strained stock from cooking the chicken and bring to the boil. Remove from the heat and stir in the diced chicken. Season with salt and pepper and pour the mixture into a greased shallow casserole. Lay the bay leaves on top. Cover and cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 35 minutes, or until all the liquid has been absorbed.

SERVES 4