2) Heat a wide heavy-based casserole dish. Season the chicken with plenty of sea salt. Add half of the oil to the pan and then fry the chicken pieces until they are brown all over (the legs and thighs will need to be cooked longer than the breasts)
3) Remove them from the pan and rest on a plate whilst you make your sauce.
4) Place in the oven and cook for 20-25 minutes when the sauce should be thickened and the chicken cooked through.
5) Meanwhile, add the one tablespoon of oil for the rice to a heavy-based saucepan that has a tight fitting lid. Tip in the onion and garlic and allow to soften for 1-2 minutes. Now add the rice and cook for 1-2 minutes until translucent. Finally stir in th