Joghurt Rice Chicken

Make some cuts into the chicken pieces to the bone and salt generously on all sides.

Grind all spices and mix the marinade ingredients, then bathe the chicken in it, making sure to put the marinade into the cuts you made as well.

Let marinade for 8-24 hours.

Roast rice with either ghee or butter until lightly browned, then add vermicelli noodles until they're also lightly browned. Make sure to add the noodles later because they brown way quicker.

Add safflower and chicken stock cube (I use frozen concentrate) and cover with 1.5 times the amount of water as rice. Cook over medium heat for 20 minutes.

Pre-heat oven to 200°C with the fan on.

Put cooked rice in a casserole dish, put chicken pieces on top, skin side up, then roast in oven for 35-50 minutes, depending on the thickness of your chicken pieces.