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1
Start by making the tomato pilaf.
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2
If using basmati, wash the rice by pouring cold water over it in a bowl, stir well, and leave to soak for a few minutes, then strain and rinse under cold water.
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3
Quarter the tomatoes, remove the hard white bits near the stem end, then liquefy the tomatoes in the food processor.
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4
Measure the resulting tomato juice and add enough water to make it up to 2 2/3 cups.
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5
Pour it into a pan, add the crumbled stock cube, the sugar, and a little salt and pepper and bring to the boil.
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6
Add the rice and stir well.
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7
Simmer, covered, over low heat, for 18 to 20 minutes, until the rice is tender and the liquid absorbed.
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8
(Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)
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9
Do not stir during the cooking, but add a little extra water if it becomes too dry.
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10
Fold in the butter pieces.
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11
Taste and add salt and pepper if necessary.
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12
While the rice is cooking, cut the chicken into 1 1/2-inch pieces.
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13
Heat the oil and butter in a skillet and saute the chicken for 6 to 8 minutes, until lightly browned, adding salt and pepper, turning the pieces over once.
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14
Sprinkle the chicken with parsley and serve with lemon quarters or with sumac to sprinkle over, accompanied by the rice.
