Sail into the week with this easy dish that’s a winner with the kids. Honey-glazed chicken is heaven on rice jazzed up with vegetables and almonds.
Ingredients
- 8 (about 1kg) chicken thigh fillets, excess fat trimmed
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 long fresh red chilli (optional), finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 1 lemon, rind finely grated, juiced
- 1 red onion, finely chopped
- 300g (1 1/2 cups) Basmati rice
- 750ml (3 cups) water
- 280g btl mixed chargrilled capsicum, drained, coarsely chopped
- 150g (1 cup) frozen baby peas
- 60g (1/3 cup) roasted almonds, coarsely chopped
- 1/4 cup chopped fresh coriander
- 1 tablespoon honey
Method
- Step 1Combine the chicken, paprika, cumin, chilli, two-thirds of the garlic, 2 teaspoons oil and one-third of the lemon juice in a bowl. Season.
- Step 2Heat 1 tablespoon of the remaining oil in a saucepan over medium heat. Add the onion and remaining garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice and water. Bring to the boil, stirring occasionally. Reduce heat to low. Cover. Cook for 12 minutes or until rice is tender. Remove from heat. Top with capsicum and peas. Set aside, covered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
- Step 3Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
- Step 4Serve chicken with rice.
Nutrition
3390 kj
Energy
31g
Fat Total
6g
Saturated Fat
6g
Fibre
60g
Protein
73g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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