Ingredients
For the curried poached chicken:
1 tsp vegetable oil
110g/4oz drained chickpeas
1 pinch ground ginger
1 pinch medium curry powder
1 pinch ground turmeric
1 pinch cayenne
1 pinch cumin seeds, crushed
1 chicken breast, skinned
For the jambalaya:
85g/3oz American easy cook rice
1 tbsp vegetable oil
85g/3oz okra, topped and halved lengthways
½ red pepper, de-seeded and sliced
1/3 small coconut, shelled and chopped
2 tsp chopped fresh tarragon
salt
freshly ground black pepper

Method
1. Heat the oil for the chickpeas in a small frying pan.
2. Fry the chickpeas with the spices for 2-3 minutes. Transfer to a food processor and puree.
3. Half fill a medium pan with water and bring to the boil. Reduce the heat to a simmer.
4. Place the chicken between two sheets of cling film and using a meat mallet bash into an escalope.
5. Place the curried chickpea puree along the length of the chicken. Fold the ends of the chicken in, then roll to enclose the chickpea mixture.
6. Wrap the chicken tightly in cling film to form a sausage shape, tie the ends, then poach for 12-14 minutes or until the chicken is firm and cooked through.
7. Cook the rice as per the packet instructions.
8. Heat the oil for the stir-fry in a wok.
9. Stir -fry the vegetables and coconut for 4-5 minutes or until just beginning to soften.
10. Carefully remove the chicken from the water and take off the cling film. Slice the stuffed chicken on the diagonal.
11. Drain the rice and stir it into the vegetable mixture with the tarragon. Season.
12. Serve the sliced chicken on a bed of the vegetable rice.