Pre-heat oven to 220°C (200°C fan).

Place a large non-stick frying pan on the stove, together with 1 tbsp of olive oil. When the pan is hot, place the chicken in the pan and seal for approximately 2 minutes on each side then remove from the heat.

When the chicken has cooled down, season it inside and out with the sea salt, white pepper, paprika and garlic granules.

Heat 2tbsp olive oil in a large casserole dish (29cm in diameter) and sauté the finely chopped onion on a medium/high heat until translucent.

Reduce the heat and add the garlic and rinsed brown rice, continuously stirring. Add the carrots and olives, tomato sauce, tamari sauce and honey.

With a wooden spoon, push the rice to the sides of the dish, pushing it about 3cm but keeping a base of rice on the bottom.

Place the chicken, breast down, in the centre of the casserole dish, cover with the chicken stock and return to the stove on a medium heat for a few minutes to get it warmed through and then place the casserole dish covered, in the oven, turning the chicken over after 1 hour. Then cook for a further 30 minutes then turn the oven temperature down 20 degrees less to 200°C (180°C fan) and cook for a further 30 minutes.