Instructions: 1 Heat a saucepan with a little olive oil. Add the rice and stir-fry for 30 seconds. Add 500ml boiling water and a good pinch of salt.

Simmer, stirring occasionally for 15-18 minutes.

2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the flour and shake off the excess.

3 Fry the chicken on a high heat until golden on all sides. Heat some water in a small saucepan to blanch the sugar snap peas and season with salt.

4 Finely chop the shallots. Remove the browned chicken thighs from the pan and set aside.

5 Add the chopped shallots and crushed garlic to the pan and stir in the remaining flour. Fry gently for a few seconds and add the red wine.

6 Replace the chicken pieces and add the cranberries, stock, tomato puree and sugar. Season well with salt and freshly milled black pepper.

7 Lower the heat and simmer for 6-8 minutes until the chicken is cooked through and the sauce has thickened.

8 Blanch the sugar snap peas for two minutes. Heat a small frying pan, toast off the flaked almonds and set aside. Drain the sugar snap peas and rinse briefly under cold water and set aside.

9 Add the cranberry juice, Southern Comfort and cinnamon stick in a small saucepan and gently heat through. Pour into glass mugs.

10 Drain off the rice and lace with a small knob of butter. To serve, spoon the rice into an oiled mould and turn out onto a serving plate.

Arrange three chicken thighs on the plate and spoon over the cranberry sauce.

11 Arrange the sugar snap peas on the plate and pile the almonds on the rice. Garnish with a sprig of parsley and serve with the Cranberry Snap.

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