Ingredients

(serves 6)

Chicken thighs               400g

Chicken legs                  400g

Onions, sliced                200g

Chipotle paste              4 tbsp

Garlic, chopped        2 cloves

Tinned chopped tomatoes                               2 x 400g tins

Chicken stock              200ml

Basmati rice                    100g

Lemon juice               1 lemon

Paprika                         2 tbsp

Cumin                           2 tbsp

Tandoori Masala powder                                              2 tbsp

Fresh parsley

Salt/Pepper to taste

Method

1. In a bowl, add chicken, chipotle paste, salt, pepper and lemon juice together.

2. Mix well and leave for 20 minutes.

3. Light the Aquaforno up with the grills on. Place and cook the chicken thighs and legs on the grill until fully cooked.

4. Chop the thighs into pieces and leave to the side for later.

5. Place the pizza stone on and heat the Aquaforno to 200c, with a light flame touching the bottom of the stone.
 In a heavy bottom dish, add oil then onions and cook out, followed by garlic and the spices.

6. Add the tinned tomatoes and chicken stock and bring to the boil.

7. Add basmati rice, mix around and add chicken back in. Place a lid on and let cook in the oven for 20 minutes.
 Take the chicken legs and place on top at the end of cooking with some chopped parsley.