|Persian chicken with lentil rice|
To Prep 0:05
To Cook 0:25
4 (about 250g each) chicken marylands
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup (100g) puy lentils (or Australian blue lentils)
1 cup (200g) SunRice Basmati Rice, rinsed, drained
1 1/2 cups (375ml) Campbell's Real Stock Chicken
1 brown onion, thickly sliced
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 red onion, thinly sliced
Lemon wedges, to serve
Preheat oven to 200°C. Combine the chicken, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan. Roast in preheated oven for 25 minutes or until golden brown and cooked through.
Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.
Combine the rice and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes. Add the lentils and use a fork to stir through.
Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.
Spoon the rice mixture among serving plates and top with onion mixture. Combine the coriander, mint and red onion in a small bowl. Place the chicken on rice mixture and top with coriander salad. Serve immediately with lemon wedges, if desired.
Fat saturated 10.00g
Fat Total 24.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 53.00g
Dietary Fibre 6.00g
All nutrition values are per serve.
Notebook: - June 2008 , Page 125
Recipe by Sarah Hobbs
Photography by Chris Chen