Oven-baked pilaf with Moroccan spiced chicken thighs

Preheat oven to 180C fan-forced (200C conventional)

Toast fennel, coriander and cardamom seeds in a small dry frying pan until very fragrant; grind in a pestle and mortar or spice grinder. Add cinnamon, allspice and saffron.

Tip spices, onion, garlic, ginger and chilli into food processor with olive oil and process until smooth. Rub well into chicken pieces and arrange in a baking dish.

Heat butter and oil in a medium saucepan and cook onion and garlic until translucent. Add rice and stir to coat. Tip into baking dish with stock, cardamom pods, cinnamon, saffron, pepper and salt; cover tightly with baking paper and foil. Bake both chicken and rice in oven at the same time (35-45 minutes) until tender and cooked through.

Just before serving, heat oil in a large saut pan. Add eschalots and salt and toss over high heat until cooked. Add beans and toss until heated through. Finally add mint, lemon juice and pepper to taste. Serve with pilaf and chicken pieces.