THAI-MAR­I­NATED CHICKEN FIL­LETS WITH CREAMY RICE AND ROASTED CAR­ROTS WITH OR­ANGE, CUMIN AND HONEY

South African Garden and Home - - Effortless Entertaining -

(Serves 4–6)

4–6 chicken fil­lets or deboned thighs 30ml Thai green curry paste

1 lime, finely grated zest and juice 30ml olive oil

30ml fresh basil leaves, chopped 30ml fresh co­rian­der leaves, chopped salt and milled black pep­per, to taste

FOR THE CREAMY RICE

2 cups raw par­boiled white rice

1 x 410g tin co­conut milk

1 x 410g cream of chicken or cream of mush­room soup

2 gar­lic cloves, crushed

45g Parme­san cheese, finely grated salt and milled black pep­per, to taste

FOR THE ROASTED CAR­ROTS WITH OR­ANGE, CUMIN AND HONEY

300g whole small car­rots, cleaned 30ml olive oil

1 or­ange, juice and finely grated zest 15ml cumin seeds

30ml honey salt and milled black pep­per, to taste

TO SERVE

fresh limes fresh basil leaves fresh co­rian­der leaves

1. To make the mar­i­nated chicken, cut the chicken into 2–3cm cubes.

2. Mix the re­main­ing in­gre­di­ents well in a bowl. Add the chicken pieces and toss well to coat. Cover and place in the fridge for an hour or overnight.

3. To make the creamy rice, place all the in­gre­di­ents in a pan and stir well.

4. Bring to the boil then re­duce the heat to a sim­mer.

5. Cover and cook for 25–35 min­utes, stir­ring oc­ca­sion­ally and adding a splash of milk or wa­ter, if needed, un­til the rice is just ten­der.

6. To make the roasted car­rots, pre­heat the oven to 180°C. Ar­range the car­rots in a roast­ing pan.

7. Mix the re­main­ing in­gre­di­ents to­gether and pour over the car­rots, coat­ing them well.

8. Roast the car­rots for 25–35 min­utes, or un­til just ten­der.

9. Thread the chicken onto skew­ers and ei­ther braai or grill un­til cooked, but ten­der.

10. Serve with the creamy rice, lime halves or wedges and the fresh basil and co­rian­der leaves.

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