Chicken:

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1 Whole Chicken

3 Shallots

6 Cloves garlic 

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Rice:

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500g Cherry tomatoes

300g Green olives

1 tsp Fennel seeds

1 tsp Black pepper

2 Star anise 

1 Cinnamon stick

200g Basmati rice

600ml Chicken Stock (hot)

2 lemons | Olive oil 

Salt

1 bunch Mint (chopped)

1 bunch Parsley (chopped)

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Yogurt dressing:

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250g Yogurt

1 Clove Garlic

½ Lemon juiced 

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For presentation:

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2 lemons, cut in half

Aleppo chilli flakes 

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1. Pre-heat the oven to 200 degrees.

2. Debone the chicken, then season liberally with salt.

3. Heat your Le Creuset shallow casserole over a medium to high heat and add in the olive oil to coat the pan.

4. Fry the chicken until it is golden brown all over, then remove it from the pan and rest in a tray. Put it to the side while you move onto the rice.

5. Add the shallots to the pan and cook for a couple of minutes, then add the whole cloves of garlic.

6. Add the tomatoes, spices and the olives and cook on a low heat until you see the tomatoes start to blister open.

7. Add in the rice and cover with the chicken stock. Put in the oven and bake at 200 degrees for 35 minutes. 

8. Using oven gloves for the handles, remove from the oven and allow the dish to rest for 10 minutes, keeping the lid on.

9. Now move onto making the dressing. Mix the yogurt with 1 clove of garlic, the olive oil and the juice of half a lemon.

10. For the garnish, burn 4 lemon halves in a hot frying pan until they have caramelised.

11. Finish by garnishing the chicken with the chopped herbs, yogurt dressing and the burnt lemons.

12. Serve by placing the Le Creuset 3-ply Stainless Steel Uncoated Shallow Casserole on the table.