1cup corn kernelseither 420g tin or 2 corn cobs kernels taken off cobs
2wholesweet potatoespeeled, cut into 2cm pieces
2 1/4cupschicken stock
1 1/2cupsWhite rice
Instructions
Heat oil in a large pan over high heat. Add half the chicken , cook turning , for 5 minutes or until brown all over. Transfer to a bowl Repeat with the remaining chicken.
Add the onion and ginger, stirring for 5 minutes or until onion softens. Add the cumin, paprika, cardamon, cinnamon and saffron, cook stirring for 1 minute or until fragrant. Return the chicken with the white rice, sweet potato and peas and stock and stir to combine. Turn down heat and cook in pan covered for 30 minutes or until liquid is absorbed and rice is tender.