Chicken on Almond Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 1 onion (finely chopped)
- 1 tsp Turmeric
- 1 tsp ground Cumin
- 1 tsp salt
- 1 tsp Curry powder
- 1 cup Basmati rice
- 3 cups vegetable stock (or water)
- 2 Tbsps butter
- 2 large Chicken breasts (flattened with a meat hammer or rolling pin)
- 2 Tbsps chopped parsley
- 1 cup sliced almonds
Preparation
Kitchen utensils
1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer
Preparation steps
1.
Heat the oil in a large pan and cook the onion for 2 minutes. Add the turmeric, cumin, salt and curry powder, stir for 1 minute then add the rice.
2.
Stir to coat the rice with the oil then pour on the stock, bring to a boil and simmer for 20 minutes or until the rice is cooked. You may need to add a little water during the cooking.
3.
Meanwhile, heat the butter in a large frying pan (skillet) and cook the chicken breasts for 3 minutes on each side or until cooked through, basting with the butter from time to time. Add the chopped parsley to the pan at the end of cooking and baste once more.
4.
Stir the almonds into the cooked rice. Slice each chicken breast in half and serve on the rice with a little more parsley scattered over.
