Benachin (chicken and vegetable rice)

Instructions

1. Rub the chicken pieces with the crushed garlic, salt and pepper, then let them rest for 15 minutes.
2. Brown the chicken in the hot oil for 5 to 6 minutes, then set it aside.
3. Blend the tomatoes, one onion and the chilli. Fry the remaining sliced onions in the same oil for 4 minutes.
4. Add the tomato paste and let it caramelise for 2 minutes, stirring, then pour in the blended mixture. Let it reduce for 10 minutes over medium heat.
5. Return the chicken, the smoked fish, the thyme and the stock cube. Add the water and bring to the boil.
6. Add the rinsed broken rice, the carrots and the aubergine in pieces. Cover and cook gently for 25 minutes, stirring from time to time.
7. Place the cabbage wedges on top, cover again and cook for another 10 minutes, until the rice is tender and the water has been absorbed.
8. Check the seasoning, sprinkle with lime juice if you like, and serve hot.