Suya Chelow with Jerk Chicken from Persia in Peckham by Sally Butcher

Ingredients

• 1 can gungko peas (brown lentils make a good substitute, as do aduki beans)
• 275 ml vegetable stock
• 1½ tablespoons bottled brown sauce
• ½ bunch coriander, washed and chopped
• tomato juice
• 5 cups rice – we use basmati
• flour mixed with 2 teaspoons turmeric for coating
• 2 tablespoons jerk sauce
• 6 whole breasts of chicken
• 1 large onion, chopped
• salt
• 2 cloves garlic, chopped
• 1½ tablespoons pomegranate paste
• peanut oil
• 1 tin coconut milk