1. Season the chicken thigh cutlets well with pepper and about half the salt. Heat a large,low,lidded casserole dish over medium heat and add about half the oil. Brown the chicken all over and remove from the pan. Without washing the pan,add the remaining oil and the onion,capsicum and garlic. Season with the remaining salt and fry,stirring regularly,for about 8 minutes. Add the tomato paste and tomatoes and cook for a further 5-10 minutes.

2. Add the paprika,cumin,oregano,bay leaves and rice and stir until the rice is coated. Return the chicken to the pan,nestling the cutlets into the rice. Add the chicken stock and bring to a simmer. Reduce the heat to very low and cover. Cook for 15 minutes,then turn off the heat and stand for a further 5 minutes before removing the lid. Serve scattered with the parsley and a few lemon wedges on the side.

Also try Adam Liaw's red fruit salad with cherry and rosewater cream