Chicken with Saffron rice

Sweat off one large onion & 3 cloves of garlic in a pan with olive oil.
Add a spoonful of coriander seeds, 3 cloves and a teaspoon of turmeric.

In a bowl cut up your chicken in large pieces, size is up to your own tastes...
Add Salt, Peeper & teaspoon of Paprika, and rub all over chicken.

Then add to the pan skin side down with the onion & garlic...cook for 10 mins on a medium flame to get the skin nice and brown....add a half a glass of Red wine.....cook off the Alcohol and add a handful of Raisins/Sultanas.
After another 5 mins add a tin of tomatoes....and cover & cook on a low flame for 45 mins adding a handful of peas and some sliced chopped fresh tomatoes 15 minutes before the end....When it's done turn off the heat and add a handful of ripped fresh Coriander, save a little bit for garnish the chicken on the plate.

Meanwhile in a large pot drizzle in some Olive oil and a nob of butter and warm up until the butter has melted but not browned...Add 2 cup of Rice (whatever you prefer, basmati work well for this) Stir until all the rice has absolved the oil&butter then add chicken/veg stock to cover the rice and a small pinch of saffron...
Cook until the rice is nice and al'dente, if you like it you can add another nob of butter. 

Plate up the Rice and with a large ladle spoon your Chicken over the rice and add the rest of the coriander.

I sometimes add some Cucumber raita to the plate

Coconut mushrooms

Mushrooms stewed in the coconut milk can in order to with addition to dishes of the Asian kitchen, of grilled meats, but also with tasty independent dish
ELEMENTS:
400 g of small mushrooms
2 cloves of garlic
2 red sweet peppers chilli
3 shallots
3 spoonfulfuls of the groundnut oil
100 ml of the coconut milk
2 spoons of leaflets chopped up of the coriander
salt, pepper

PREPARING:
Mushrooms to wash, to drain. In the wok to heat oil up, to throw the garlic finely chopped up and cut in stripes, deprived of stones peper chilli. To fry the minute. To add shallots chopped up and little fried. Next to add mushrooms in one piece (if are small) or halved. To fry 3 consecutive minutes. To add the coconut milk and to bring to upheaval. To cook the sauce to the moment of dropping for the half. To season to the taste with the salt and pepper. Before the application to sprinkle with the fresh coriander.

Chocolate Chip-Walnut Scones 

Ingredients: 
2 cups all purpose flour
1/3 cup firmly packed dark brown sugar 
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup semi sweet or milk chocolate chips 
1/2 cup chopped walnuts (Optional) 

Instructions: 
Preheat oven to 400 degrees. Lightly grease a baking sheet or line sheet with parchment paper.

1. In a large bowl stir together the flour, brown sugar, baking powder, baking soda, and salt. 
2. Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture. 
3. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. 
5. Stir in the chocolate chips and hazelnuts. The dough will be sticky. 
6. Using a large serving spoon, make 8 scones and place on the baking sheet or make one big 9 inch circle and cut them into wedges. This is more traditional.
7. Bake for 15-17 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. 
8. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transfer the scones to the wire rack to cool.

Serve warm or cool completely and store in an airtight container. 

Tips and tricks:
1. Use the whole 12 oz. bag of chocolate chips (I've been informed by my wife and daughter you can never have enough chocolate chips).

2. Substitute the chocolate chips with white chocolate chips.

3. Substitute the chocolate chips with dried fruits.

4. The nuts are optional, either use none or a different type, toasted hazel nuts work well.

5. I like making them individually, but, you could make one big 9 inch circle and cut them into wedges. This is more traditional.