Iraqi Tepsi (Baked Chicken & Vegetable Casserole)

Season the chicken pieces with mixed spice, black pepper, paprika, cinnamon and salt.

Fry the potato, eggplant, onion, peppers and the chicken until golden.

Arrange everything in an oven tray and tuck in the coloured bell peppers and garlic cloves.

Stir 2 tablespoons tomato paste and 2 tablespoons pomegranate molasses into 2 cups of water and pour over the tray.

Bake at 180°C (350°F) for about 1.5 hours, or until the chicken is fully cooked, depending on the size of the pieces.

For the rice, sauté a finely chopped onion and a quarter bunch of dill in vegetable oil with spices and a stock cube.

Add the rice and salt, cover with water and cook until tender, finishing with a piece of butter.

Serve the tepsi hot alongside the dill rice.