Ingredients
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3 (200g each) chicken breast fillets, trimmed
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3 teaspoons cajun seasoning (see note)
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olive oil cooking spray
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3 oranges
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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2 cups white long-grain rice, rinsed
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3 cups Massel beef stock
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1/4 cup currants
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1 cup frozen peas
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2 tablespoons slivered almonds, toasted
Method
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1Coat both sides of chicken in cajun seasoning. Heat a large, non-stick frying pan oven medium heat. Spray both sides of chicken with oil. Cook chicken for 5 minutes each side or until cooked through. Remove to a plate. Cover and stand for 5 minutes.
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2Meanwhile, grate rind from 2 oranges. Juice all 3 oranges. Spray a large saucepan with oil. Heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add rice and stir to coat. Add stock, orange rind and 1 cup orange juice. Increase heat to high. Bring to the boil.
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3Reduce heat to low. Cover and simmer for 10 minutes. Stir in currants and peas. Remove from heat. Stand, covered, for 5 minutes or until rice has absorbed stock.
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4Slice chicken. Add chicken and almonds to rice. Stir to combine. Season with pepper. Serve.
Source: taste.com.au
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