Make weeknights even easier with dinners that only need one pan. That means a tasty dinner, almost no washing up and more time to relax.
Ingredients
- 2 tablespoons olive oil
- 4 small chicken breast fillets (about 180g each), each cut into 6 pieces
- 1 large red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 cup (200g) Basmati rice, rinsed, drained well
- 1 tablespoon ground coriander
- 2 small cinnamon quills, halved
- 2 cups (500ml) Massel salt reduced chicken style liquid stock
- 3 tablespoons (1/4 cup) shelled pistachios, roughly chopped
- 3/4 cup roughly chopped flat-leaf parsley
Method
- Step 1Heat 1 tablespoon oil in a large heavy-based pan or flameproof casserole over medium-high heat. Cook chicken, stirring, for 2 minutes or until golden, then set aside.
- Step 2Add remaining 1 tablespoon oil to pan and cook onion and garlic, stirring, for 3 minutes or until softened. Add rice and spices, stirring to coat in the onion mixture. Add the stock and 1/4 cup (60ml) water and bring to the boil. Reduce heat to low, stir in chicken and cook, covered, for 12 minutes or until rice is tender. Fluff rice with a fork to separate the grains, then remove from the heat and stand, covered, for 5 minutes. Add 2 tablespoons pistachios and 1/2 cup parsley, then season and stir to combine.
- Step 3Serve immediately sprinkled with remaining pistachios and parsley.
- Low carb
- Lower gi
Nutrition
2076 kj
Energy
15.7g
Fat Total
2.8g
Saturated Fat
3.2g
Fibre
40.7g
Protein
100mg
Cholesterol
466mg
Sodium
46.2g
Carbs (total)
All nutrition values are per serve
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au
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