Paprika Chicken

Step 1: Combine juice, garlic, paprika and cinnamon in a shallow glass bowl and add the chicken, turning to coat and then cover with plastic food wrap and chill for 15 minutes to marinate.

Step 2: Meanwhile heat a large saucepan over moderate heat.

Step 3: Spray onion with oil, cook and stir for 5 minutes or until soft and then add rice and stir to coat and then add the water, crumbled stock cubes and raisins and bring to the boil.

Step 4: Reduce heat, simmer, covered for 15 minutes or until rice is tender (craters will appear on the surface) and then remove from heat and stand, covered for 5 minutes (DO NOT LIFT LID) and when time is up stir with a fork and stir through the coriander and season to taste.

Step 5: Heat a char-grill pan over moderate heat and spray chicken with oil and then grill chicken for 3 minutes each side or until cooked through.

Step 6: Transfer to a heatproof plate and cover with foil and rest for 5 minutes before slicing.

Step 7: Arrange chicken, tomato and coriander sprigs on plates and serve with rice mixture and yoghurt.