This rice dish brings together fluffy basmati rice cooked in chicken stock and seasoned chicken breast pieces and is topped with creamy yogurt, toasted almond flakes and a squeeze of fresh lemon juice.
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Preheat the oven to 180°C, gas mark 4. Mix the chicken in a bowl with the yogurt, garlic, 1 tsp cinnamon and ½ tsp lemon juice. Season, coat well and set aside. Meanwhile, heat the butter in a wide ovenproof casserole dish. Sauté the onion for 5 minutes, until soft, then stir in the rice, salt, lemon zest and 1 tsp lemon juice, plus the remaining ½ tsp cinnamon. Add the stock and bring to the boil, then cover and cook in the oven for 15 minutes.
Put the peas in a sieve and run under hot water briefly. When the rice is ready, fluff it up with a fork, stirring through the peas as you go. Put the lid back on and set aside for 5 minutes.
Meanwhile, heat the grill to high. Put the chicken on a foil-lined baking tray and grill for 4-5 minutes on each side, until golden and cooked through. Slice into bite-sized pieces and stir through the rice. Serve with the coriander and a sprinkling of flaked almonds, plus extra lemon wedges and a dollop more yogurt, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,973kJ/ 469kcals |
|---|---|
Fat | 15g |
Saturated Fat | 5.2g |
Carbohydrates | 48.5g |
Sugars | 5.5g |
Fibre | 2.6g |
Protein | 34.9g |
Salt | 1.5g |
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