back to cookbook
Citrus Chicken with Rice and Raisins
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- fresh ginger peeled and grated (1-inch piece)
- 2 Tbsps Fish sauce
- 1 Tbsp olive oil
- 1 onion (peeled and finely diced)
- 2 cups Basmati rice
- 2 cups water
- 2 cups Chicken broth (divided)
- 1 Tbsp sesame oil
- ⅓ cup white wine
- 1 carrot (peeled and sliced)
- 1 Tbsp all-purpose flour (or cornstarch)
- ¼ cup Coconut milk
- 2 tsps fresh lemon zest
- 1 tsp dried Lemongrass (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp fresh cilantro (finely chopped)
- ⅓ cup raisins
- 1 fresh lemon (cut into wedges; to garnish)
How healthy are the main ingredients?
Basmati riceCoconut milkraisinsolive oilsesame oilChicken breastback to cookbook
print shopping list
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut the chicken into bite-size pieces. Place the chicken in a large resealable plastic storage bag. Add the ginger and fish sauce. Reseal and squeeze the bag several times to coat the chicken pieces. Marinate for 20 minutes.
2.
Heat the oil in a large pot over medium-high heat. Add the onions and saute for 2 to 3 minutes. Add the rice and saute for 2 to 3 minutes; add water and 1 1/2 cups chicken broth; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed.
3.
Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the chicken and brown on all sides, about 3 to 5 minutes. Add 1/4 cup chicken broth, wine and sliced carrots and simmer, uncovered for 10 minutes, turning the chicken occasionally, until the chicken is cooked through and the juices run clear. Remove chicken and keep warm.
4.
In a small bowl, combine flour and coconut milk, whisking until smooth; gradually stir into the pan juices. Stir in the lemon zest, lemon grass and season with salt and pepper. Add remaining 1/4 cup broth and cilantro. Bring to a boil; cook and stir for about 2 minutes or until sauce is thickened.
5.
Add raisins to the rice. Let stand for 5 minutes and fluff with a fork. Divide between bowls. Top with chicken and drizzle with sauce. Garnish with lemon wedges.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week