Ingredients
- 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) Basmati rice, rinsed, drained
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 50g butter
- 1 brown onion, thickly sliced
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 1 red onion, thinly sliced
- Lemon wedges, to serve
Method
- Step 1Preheat 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.
- Step 2Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.
- Step 3Combine 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.
- Step 4Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.
- Step 5Spoon 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.
- Low carb
- Low sugar
Nutrition
2519 kj
Energy
24g
Fat Total
10g
Saturated Fat
6g
Fibre
40g
Protein
156mg
Cholesterol
578.52mg
Sodium
4g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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