In a hot pan, sauté chicken in a spray of oil, toss continuously for 10 minutes.

Place parsley in a shallow dish, add chicken and turn to coat well.

Sauté onions in a heavy pan until clear. Stir in paprika and capsicums.

Add rice to the onions followed by 450ml water and turmeric to colour. Cover, bring to the boil, then simmer for 20 minutes until rice is tender and liquid is absorbed.

Stir in peas, prawns and chicken. Place in a 1-litre shallow ovenproof dish.

Lightly beat eggs together and pour over rice. Bake at 210°C for 10-15 minutes until egg is just set.