Billingtons

Fragrant Pilau & Javanese Chicken

3 tablespoons Dark Muscovado sugar, 600ml/1 pint boiling water

450g/1lb Basmati rice

2 teaspoons salt

Half a teaspoon ground cinnamon, 75g/3oz butter

110g/4oz blanched almonds, flaked or chopped

1 teaspoon whole peppercorns 110g/4oz no-need-to-soak dried apricots

chopped 50g/2oz raisins

3 teaspoons EPC rosewater

2 large onions, sliced thinly

2 cloves garlic, crushed

2 tablespoons oil

1kg/2lb boneless chicken pieces, cubed

5 teaspoons green Thai curry paste

3 teaspoons finely chopped lemon grass

1 teaspoon finely chopped fresh ginger

2 teaspoons turmeric

4 tablespoons lemon juice

1 teaspoon salt

225ml/8 fl oz water

2 tablespoons Dark Muscovado sugar "

Put the sugar and water into a large pan over a low heat and stir until the sugar has dissolved completely.
Add the rice, salt, cinnamon and 50g/2oz butter and bring to the boil. Boil rapidly for 3 minutes then cover the pan, reduce the heat and simmer gently for 30 minutes.
Heat the remaining butter in a frying pan and cook the almonds until lightly browned.
Stir in the peppercorns, apricots and raisins and cook for 5 minutes, stirring.
Add the fruit mixture to the rice, burying the fruit underneath the rice. Cover tightly and simmer for 15-20 minutes until all the liquid is absorbed and the rice is tender.
Stir in the rosewater and leave to cool.

For the chicken

Heat the oil in a large frying pan and cook the onion and garlic gently for about 10 minutes until soft.
Add the chicken and increase the heat slightly. Cook until the chicken pieces are browned.
Add the remaining ingredients except the Dark Muscovado Sugar and bring to the boil.
Stir well, cover the pan and reduce the heat. Simmer for 20-30 minutes until the chicken is cooked - top up with boiling water if the mixture looks dry.
Stir in the sugar, stir well and simmer for another 10 minutes. (Wheat and gluten free)