Smokey chicken and rice

Separate the meat from the skin and bones of the chicken. Shred or chunk it up small. Make sure you don't leave any bones in.

Add the spices and chickpeas. Then add the pasata. Heat through thoroughly whilst you cook the rice separately.

Serve piping hot with a dollop of sour cream on the side and grated cheese on the top. My youngest son is not fond of anything very spicy but the sour cream and cheese make it acceptable to him.