Chicken pilaff

Preheat an oven to 170 degrees, or equivalent.

1 Put your butter in a largish, oven-proof pot, over a medium heat. When it is foaming, add the chicken and brown it gently for a couple of minutes.

2 Add the leeks and bacon and cook for another minute or so.

3 Add the rice and cinnamon and mix well, then add the stock and salt and pepper.

4 Bring to a simmer, place a lid on top and cook for 25 minutes in the oven.

5 When the time is up, fluff the rice up gently with a fork and place a clean tea towel over the top of the pot, without the lid, and leave for a few minutes. This will remove any excess moisture.

6 For the sauce, mix the sour cream and mango chutney together and serve with the pilaff.