Persian Chicken       Serves 4
pint (300ml) natural yoghurt
tsp each ginger, cumin, coriander,
1 tablespoon tomato puree
6 chicken joints
4 oz (100 gr) soaked dried apricots
3 cups long grain rice
juice and rind of lemon
Sautee the chicken until golden, add water to cover and simmer for 20 mins, then allow to cool. Mix the yoghurt, spices, lemon and beat well. Add the chicken and coat well with this marinade. Meanwhile heat more oil and cook the rice in it for 3 mins. Then add the stock from the chicken, tomato puree and enough water for a total of 6 cups of liquid. Add the apricots and place in a preheated oven at 190C for about 30 mins. Heat the marinade in the oven for a few mins and serve.