Ingredients 

• 2 tbsp extra virgin olive oil
• 4 chicken thigh cutlets (skin on)
• 2 tbsp cajun seasoning
• 1 brown onion, thinly sliced
• 1 cup basmati rice
• 3 garlic cloves, crushed
• 310g jar roasted red pepper strips, drained
• 1 Massel chicken stock cube, crumbled
• 230g jar pitted Sicilian olives, drained, halved
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• Lemon wedges, to serve

“Heat half of the oil in a large, deep skillet over medium-high heat. Rub the chicken with 1 1/2 tablespoons of seasoning. Cook the chicken, turning occasionally, for 7 to 8 minutes until golden brown and nearly cooked through. Transfer the chicken to a plate and cover to keep warm.”

Heat remaining oil in pan over medium- high heat. Add onion. Cook, stirring, for 4 minutes or until softened. Add rice, garlic and remaining seasoning. Cook, stirring, for 1 minute or until fragrant. Add 2 cups water, capsicum and stock. Bring to the boil. Reduce heat to low. Top with chicken. Cover. Cook for 15 minutes or until rice is tender and chicken is cooked through.

Sprinkle pilaf with olives and parsley. Serve with lemon wedges

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