One-pot beetroot chicken rice

Method

1. Put the oil in a large pan (one with a lid) or casserole over a medium heat, then add the seeds and cook for 1 minute or until they start to crackle. Add the onion with a pinch of salt and cook, stirring, for about 8 minutes until soft. Stir in the garlic and two thirds of the beetroot stalks and cook for 6 minutes.
2. Season the chicken with salt, add to the pan and turn the heat to medium-high. Cook, stirring regularly, for about 4 minutes until browned a little all over.
3. Drain and rinse the rice (see Before You Start), then add to the pan. Stir for a minute, then add the stock, grated beetroot, lemon zest, a pinch of salt and plenty of black pepper. Stir, then cover with the lid. As soon as it comes to the boil, reduce the heat to low-medium and leave to simmer gently for 40 minutes.
4. Meanwhile, mix the lemon juice, a pinch of salt and 2 tbsp water in a small bowl. Stir in the rest of the beetroot stalks and set aside to quick-pickle, stirring every now and then while the rice cooks.
5. Without removing the lid, take the pan off the heat and leave for another 10 minutes to finish cooking. Serve scattered with the pickled beetroot stalks and the dill, then finish with a big dollop of yogurt and some more black pepper.