Over the centuries Zanzibar’s colourful cuisine has been a melting pot of far-flung cultures and spice trading - even Zanzibar’s name (also known as The Spice Island) evokes exotic aromas and exciting flavours.

Here we’ve got an Indian influenced dish of chicken biryani, although unlike a traditional biryani, the fragrant rice and chicken curry are cooked separately and in Zanzibari restaurants would be assembled to order. On the side we’ve got a rich coconut dhal, a hot and tangy date chutney and chilli salt fruit which is often served as a snack on the island.

Rice Spices: cloves, green cardamon, cinnamon

Chicken Marinade: coriander, fennel, cumin, black pepper, turmeric, fenugreek, garlic, nutmeg, cloves

Curry Ground Spices: cumin, chilli, coriander, fennel, turmeric, black pepper, cloves, fenugreek

Tamarind Blend: tamarind (tamarind, cornstarch), amchur

Date Chutney Spices: red bell pepper, chilli, mild chilli flakes, garlic

Dhal Spices: cumin, brown MUSTARD, turmeric

Chilli Salt: mild chilli flakes, salt

*Allergens

• 4 chicken legs or large thighs
• 2 large onions
• 4 cloves of garlic - finely chopped
• Fresh ginger - finely chopped to make 1 tbsp
• 3 tomatoes - roughly choppe
• ½ cucumber
• ½ small pineapple (or 200g ready-prepared)
• 2 limes
• 2 tbsp tomato puree
• 300g basmati or standard long grain rice (not easy cook)
• 200g red lentils
• 200ml full fat coconut milk
• 100g pitted dates - roughly chopped