• 1/4 c Olive Oil
• 10 chicken drumsticks
• 1 large red onion
• 1 large green capsicum
• 3 tsp paprika
• 400 g tin of diced tomatoes
• 1 ¼ c Arborio rice
• ½ t ground saffron

Brown the chicken in batches in a large deep pan on a high heat using 2 tbsp of the olive oil. Remove the chicken from the pan.

Reduce the heat and add in the onion and half of the green capsicum (diced) for about 5 minutes and then add in the paprika. Stir in the tomatoes and cook gently until the sauce thickens.

Stir in 3 ½ cups of boiling water, the rice, saffron and season to taste. Return the chicken to the pan and then simmer gently until all the water is absorbed and the chicken is tender. Garnish with strips of the remaining capsicum.

• 1 tbsp oil
• 1 onion,chopped
• 2 tbsp red curry paste
• 1 tbsp grated fresh ginger
• Fresh coriander to taste
• 1 kg orange kumara, peeled and cut into chunks
• 1 litre of vegetable stock
• 1 cup of water
• 1 tbsp soya sauce
• 1 tbsp lime juice
• 2 tsp palm sugar or brown sugar
• ¾ cup coconut yoghurt

Heat the oil in a large saucepan and cook the onion. Then stir in the curry paste, ginger and coriander. Cook until fragrant. Add in the kumara, stock and water and bring to the boil. Reduce the heat and cook until the kumara is tender. Let the soup stand for 10 minutes and then blend. Add in the rest of the ingredients and season to taste.

Ladle the soup into bowls and serve with crispy shallots and lime wedges. Yum!