Persian Chicken with Fruity Rice and Sour Cream

Persian Chicken with Fruity Rice and Sour Cream

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 28, 2018.

Ingredients

Rice

  • 1½ cups basmati rice
  • 2¼ cups water
  • 1 pack dried cranberries

Chicken

  • 1 Tbsp honey
  • Juice of 1 lemon
  • 1 pack chicken breasts
  • 1 pack Persian spices

Salad

  • 1 carrot
  • 1 baby cos lettuce
  • 1 broccoli

To Serve

  • 125g sour cream

Steps

  1. Cook rice Bring a full kettle to the boil. Combine rice, water and ½ tsp salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 minutes. Do not lift lid at any time during cooking.
  2. Prep chicken In a small bowl mix together honey, lemon juice and 2 Tbsp of warm water. Set aside. Pat chicken dry, slice each breast widthways into 2cm strips. Toss with Persian spices and season.
  3. Cook chicken Heat a drizzle of oil in a large, non-stick fry-pan on medium-high heat. Add chicken to pan and cook, in batches, for 2–3 minutes each side until browned and just cooked. Return all chicken to pan with honey lemon mixture, toss to coat and cook until sauce is sticky, about 30 seconds. Remove pan from heat.
  4. Prep salad Grate carrot, roughly chop lettuce and place in a medium bowl. Cut broccoli into small florets. Add to a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until tender. Drain, refresh under cold water and drain well. Return to bowl with carrot and lettuce with a drizzle of olive oil and season.
  5. Finish rice Fold cranberries through cooked rice.
  6. Serve rice topped with chicken and drizzle with sour cream.

Nutritional Information

Energy 2394 kj
572 kcal
Protein 35.2g
Carbohydrate 60.3g
Fat 20.2g