In a large pan, heat the vegetable oil, then add the chicken pieces and cook for 5 minutes, turning halfway through.
Stir in the crushed garlic and the spices, and cook for 1-2 minutes before adding the cabbage, leek and raisins. Cook, stirring, for 5 minutes, until the cabbage is just tender.
Add the rice, stock and peas and stir together, then cover with a lid and cook for a further 5 minutes, until the chicken is cooked through with no pink remaining.