Ross il-Forn tat-Tiġieġ

Preheat the oven to 180°C. Rinse the basmati rice under cold water until the water runs mostly clear, then drain well.

Heat the olive oil in a large ovenproof pan. Season the chicken with smoked paprika, oregano, salt and pepper. Brown for 4–5 minutes, then remove and set aside.

In the same pan, sauté the onion until soft. Add the garlic and tomato paste and cook for 1 minute.

Add the curry and mix well.

Add the passata, oat milk and chicken stock. Stir well and season with the mixed herbs, salt and pepper.

Stir in the rinsed basmati rice, browned chicken, and the peas. Bring everything to a gentle simmer.

Cover tightly with foil and bake at 180°C for 25 minutes.

Mix the egg with the grated ġbejna. Remove the foil and gently spread the mixture over the rice.

Sprinkle with breadcrumbs and return to the oven, uncovered, for 15–20 minutes, until golden and bubbling.

Remove from the oven and rest for 10 minutes before serving. Finish with freshly chopped parsley.