Method

1. 1

   Heat 1/3 cup of butter in a deep pan. Stir in the green cardamom seeds, cloves, pepper corns and cinnamon sticks. Add onion and fry until brown, then add ginger paste

2. 2

   Pour in whole tomatoes and cook on high, pushing down on the tomatoes until crushed. Add cumin powder, coriander powder, black pepper and Nando's PERi-PERi Sauce. Cook for 5 minutes

3. 3

   Add chicken thighs with the skin facing upward. Pour over chicken stock then cover with lid, cooking for 20 minutes

4. 4

   Transfer chicken to baking tray, skin-side up. Grill in the oven for 20 minutes

5. 5

   Add rice, carrot and lemon to the pot. Leave on high heat until boiling then cover and cook on low for 20 minutes

6. 6

   In another pan, heat 1/4 cup of butter. Add almonds and sultanas, frying until almonds are golden brown

7. 7

   Serve cooked rice on a plate, topped with grilled chicken. Sprinkle with almonds and sultanas