300 g brown basmati rice
300 g chicken breast, skinless, diced in 2,5 cm cubes
2 stick(s) cinnamon
2 tbsp SOLIA Smile
½ tsp turmeric, ground
½ tsp chili powder, ground
4 tbsp peas
2 tbsp lemon juice
750 ml water
1 tbsp sunflower seeds

Heat the oil in a saucepan and roast the cinnamon sticks over high heat for approximately 30 seconds or until they scent very aromatic, then remove the sticks. Sauté the diced chicken breast in the flavoured oil for 2-3 minutes. Stir in the turmeric, chili powder and peas, then add the rice. Gently stir and season with salt and lemon juice.

Add the water and bring to the boil. Simmer over medium heat for 25 minutes or until the rice is cooked. Turn off the stove and allow the covered ingredients to rest for further 5 minutes.

In the meantime, heat a bit of oil in a pan and roast the sunflower seeds for approximately 1 minute until golden brown.

Sprinkle the rice and chicken casserole with the sunflower seeds and serve.