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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy 1-pot dish, bursting with flavor. It's also very good cold. Ingredients:
1 1/4 cups basmati rice |
3 -4 boneless chicken breasts, cubed |
1 large onion, finely chopped |
1 garlic clove, crushed |
1 lemon, juiced and finely grated rind |
1 tablespoon olive oil |
1 tablespoon butter |
1/4 cup toasted slivered almonds |
1 tablespoon chopped parsley |
salt and pepper |
2 1/2 cups water or 2 1/2 cups chicken stock |
Directions:
1. Heat the oil and the butter in a large saucepan, add the onion and fry until soft.
2. Add the chicken and fry gently until it is beginning to brown.
3. Add the garlic and fry for a couple more minutes.
4. Add the basmati rice to the pan and stir for 1 minute.
5. Add the water (or chicken stock) and bring to a boil, turn heat to low, cover with a lid and cook for 15-20 minutes until the rice is cooked.
6. When the chicken is cooked through and rice has absorbed all of the liquid, remove from heat and stir in the grated rind and juice of the lemon, season with the salt and pepper and add the parsley.
7. Leave for 5 minutes to absorb the lemon flavour.
8. Just before serving, sprinkle the toasted almonds over the top.
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