• Two chicken legs, split into thighs and drums
• 200g rice, thoroughly washed
• Chicken stock
• White wine
• Two cloves garlic, sliced
• One onion or two shallots, diced
• Two sticks celery, diced
• One big or two small carrots, diced
• Butter
• 1tbsp dried oregano
• 1tsp smoked paprika
• 1tsp cumin
• 1tsp ground coriander
• 1tsp dried lime
• Juice and zest of two limes
• Fresh coriander

Preheat the oven to 160c. In the smaller Le Creuset casserole, heat a little vegetable oil over a medium heat. Salt the chicken pieces all over, then add to the pot and fry until brown all over. They don’t need to cook through, we’re just building flavour.

Remove the chicken pieces then add the onion, celery and carrots to the pot. Cook until fragrant and soft, with just a little colour here and there. Add the garlic, oregano and spices and cook for 30 seconds. Add a glass of white wine and turn down the heat, stirring up the fond and deglazing as the wine evaporates. Add the washed rice and the lime zest. Season. Stir to combine, add the chicken pieces back to the pot and then pour in chicken stock to cover the rice by an inch or so. Bring to the boil, put the lid on and put in the oven. Bake for 30 minutes covered, checking the moisture level after 20. Taste the rice – if it’s tender, turn the oven up to 190c, dot with butter and cook for five to ten minutes, until there’s a little colour on the rice and the chicken is a deep golden brown.

Stir fresh coriander and lime juice through the rice to taste, season and serve.