- 0:30 Prep
- 4 Servings
- Capable cooks
Finish off the week with some fantastically fragrant Middle-Eastern fare. This dish surprises with zesty lemon, punchy spices and sweet currants.
Ingredients
- 625ml (2 1/2 cups) boiling water
- 2 Massel chicken style stock cubes
- 60ml (1/4 cup) olive oil
- 2 brown onions, halved, thinly sliced
- 250g (1 1/4 cups) white long-grain rice
- 60g (1/4 cup) red lentils
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1 lemon, zested
- 500g chicken thigh fillets, trimmed, cut crossways into thirds
- 2 tablespoons currants
- 1 cup fresh continental parsley leaves
Method
- Step 1Combine water and stock cubes in a heatproof jug. Stir until cubes dissolve.
- Step 2Heat 2 tablespoons of the oil in a saucepan over medium-high heat. Cook the onion, covered, stirring often, for 3 minutes or until soft. Uncover. Stir for 4 minutes or until the onion starts to brown. Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute or until aromatic. Add 560ml (21/4 cups) of the stock. Bring to boil. Cover. Reduce heat to low. Cook for 12 minutes. Set aside, covered, for 8-10 minutes. Use a fork to separate the grains.
- Step 3Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. Season. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Stir in the currants and remaining stock. Reduce heat to low. Cover and cook for 5-7 minutes or until chicken is cooked through.
- Step 4Divide the rice mixture and chicken among bowls. Top with parsley and remaining lemon zest.
Nutrition
2460 kj
Energy
22g
Fat Total
4g
Saturated Fat
6g
Fibre
33g
Protein
63g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Al Richardson
- Publication: Australian Good Taste
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