Sesame Chicken With Rice

50 g/2 oz unbleached white flour
1 tablespoon sesame seeds
3/4 teaspoon ground ginger
salt
freshly ground black pepper
1 x 1.5 kg/3 lb oven-ready chicken, jointed, or 4
chicken quarters
50 g/2 oz polyunsaturated margarine
1 tablespoon polyunsaturated vegetable oil
300 ml/1/2 pint stock
4 tablespoons dry white wine
175 g/6 oz long-grain rice
1/ teaspoon ground coriander
pinch of chilli powder
chopped parsley, to garnish

Mix together the flour, sesame seeds, two-thirds of the ginger, and salt and pepper to taste. Coat the chicken pieces with the mixture and fry till golden in the margarine and oil in a frying pan. Drain on kitchen paper towels and place in a casserole.

Blend the remaining flour mixture with the fat left in the pan, add the stock and wine, bring to the boil and cook to thicken. Pour over the chicken and cook in a preheated cool oven (1.50 °C/300 °F, Gas Mark 3) for 11/2 to 2 hours.

Put the rice in a saucepan with 600 ni1/1 pint cold water and I teaspoon salt. Bring to the boil, stir, then simmer, covered, for 10 to 12 minutes until tender. Drain the rice and rinse with boiling water. Mix with the remaining ginger and seasonings. Pile on a serving dish, arrange the chicken on top and garnish with parsley.

SER VES 4