Friday - - Food -

Prep time 10 mins

Cook­ing time 1 hour

Serves 6

2 tbsp olive oil

500g skin­less, bone­less chicken breasts, cubed

6 spring onions, sliced

2 gar­lic cloves, crushed

100g por­to­bellini mush­rooms, sliced

1 tsp fen­nel seeds

1½ cups brown basmati rice

2 tbsp lemon juice

2½ cups chicken stock

200g baby English spinach, torn

3 tbsp chopped flatleaf pars­ley

3 tbsp chopped mint

A hand­ful of cashew nuts, lightly toasted

Heat the oil in a large saucepan and brown the chicken. Re­move with a slot­ted spoon and set aside. In the same pan, sauté the spring onions, gar­lic, mush­rooms and fen­nel seeds un­til the spring onions are ten­der. Add the rice and stir through to coat. In­crease the heat and add the lemon juice and stock. Bring to the boil then turn down the heat and sim­mer, cov­ered with a tight-fit­ting lid for 30 min­utes. Re­turn the chicken to the pan, stir through and cook for a fur­ther 10-15 min­utes. Re­move from the heat and sprin­kle the spinach and chopped herbs over the top of the rice, cover with a lid and al­low to stand for about five min­utes. Serve with toasted cashew nuts sprin­kled on top.

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