- 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
- 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.
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Al Richardson
- Publication: Australian Good Taste