Preheat oven to 160 C.

Season chicken simply with salt and pepper.

Fry chicken on a high heat until golden brown. Remove and set aside.

On a medium heat, fry onions and garlic until translucent.

Add the rice to the garlic and onion. Do not add moisture at this point as the idea is to begin the rice in the style of a risotto. Fry until glassy.

Add the turmeric. I use it mainly as a colouring agent in this dish.

Add the glass of wine and allow it to reduce.

Add the chicken stock.

At this point, I add half of the basil and lightly season to taste with salt and pepper.

Place chicken on top of rice.

Place lid on pot and put pot in oven for approximately 20 mins.

Remove from oven and put chopped tomatoes on top of chicken without stirring. Add remaining basil and give a good squeeze of lemon to suit your taste. Replace lid and return to oven for another 15 mins.

Remove from oven, and carefully remove chicken from the cooked rice without losing the tomato and basil topping. Check rice for seasoning.

Finally plate up, grating the parmesan on top of the chicken. Use the rice as a base and plate the chicken on top. Sprinkle with MORE basil leaves (it's my favourite herb it you haven't guessed) and serve hot.