Lemon Roast Chicken with Pilaf |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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A beautifully fragrant roast chicken served on a bed of pistachio pilaf. Ingredients:
1 free-range chicken (approx 1.8kg) |
1 whole lemon |
1 teaspoon extra virgin olive oil |
salt and pepper |
1 -2 sprig fresh rosemary (or 1/2tsp dried) |
1 1/2 cups long grain rice |
2 cups hot chicken stock |
1 tablespoon olive oil |
1 teaspoon butter |
1 small onion, finely chopped |
1 pinch ground cinnamon |
2 cloves |
2 -3 tablespoons pistachio nuts, chopped |
2 -3 tablespoons currants |
Directions:
1. Chicken: Mix lemon juice and oil, salt and pepper.
2. Rub mixture over chicken and in cavity.
3. Put squeezed out lemon halves in chicken cavity and sprigs of rosemary (or dried).
4. Roast breast side down in oven at 200oC until almost cooked.
5. Turn over and allow to finish breast side up.
6. Let chicken rest for 10 to 15 minutes before carving.
7. Pilaf: Wash rice and drain.
8. In a frying pan over low/medium heat cook the onion in oil and butter for five minutes.
9. Add the rice, stirring with a metal spoon and allow to brown a little.
10. Turn down the heat and add hot stock, cloves and cinnamon.
11. Stir in well, cover and leave to simmer for 15-20 minutes.
12. When rice is cooked add chopped pistachios and whole currents.
13. Serve chicken on rice with lemony pan juices from the chicken.
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