Ingredients

• 35 g buttercream (unsalted)
• 25 ml olive oil
• 150 g yellow onion (1 yellow onion)
• 80 g vermicelli
• 250 g chicken thighs
• 25 g fresh parsley
• 5 g turmeric (1⅔ teaspoon)
• 2 g black pepper (⅔ teaspoon)
• 4 g garlic powder (1⅓ teaspoon)
• 4 g salt (⅔ teaspoon)
• 0.1 g cinnamon powder (pinch of cinnamon powder)
• 2 bay leaves
• 1 chicken stock cube
• 250 g root
• 300 g rice
• 125 g peas
• 650 ml water

Instructions

1. Wash the chicken thighs and cut them into small pieces. Peel and finely chop the yellow onion. Also finely chop the parsley and grate the carrot.

2. Heat the butter along with the olive oil in a skillet over medium-high heat. Add the chopped yellow onion and vermicelli and fry for 2-3 minutes.

3. Add the chicken pieces, chopped parsley, turmeric, black pepper, garlic powder, salt and bay leaves. Crumble the chicken stock cube over the skillet. Bake for 5-6 minutes.

4. Add the grated carrot, peas, rice and water. Turn the heat on high and wait until it begins to bubble. Once it boils, turn the heat down low. Cover the pan and simmer for 10-15 minutes, or until the rice has absorbed all the water.