Chicken and coconut rice pilaf

Method

1. Heat the oven to 180ºC fan/gas 6. Heat the oil in a large, flameproof casserole over a medium heat. Brown the chicken all over, then add the cardamom, cinnamon and most of the spring onions and ginger, then cook for 2 minutes more. Reserve 6 tbsp (about 90ml) of the coconut milk, then add the rest to the pan, along with the rice, beans, lime zest and 150ml cold water. Season with salt and black pepper.
2. Bring to a simmer, add a tight-fitting lid and bake for 30 minutes until the rice is tender and the chicken juices run clear when pierced at the thickest point.
3. Meanwhile, whizz the reserved coconut milk, remaining ginger, lime juice, most of the mint and a pinch of salt in a small food processor to make a dressing. Season with salt and pepper.
4. Serve the chicken and rice drizzled with the dressing, scattered with the remaining spring onions and mint.