Cumin & lemon chicken with spiced rice

Name: Cumin & lemon chicken with spiced rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 grams essential british chicken mini breast fillets; 1 tbsp sunflower oil; 1.5 tsp ground cumin; 2 garlic cloves; 1 lemon; 0.5 tilda basmati & wild rice; 1 onion; 15 grams unsalted butter; 1 leeks; 2 carrots; 1 tsp ground cinnamon; 50 grams dried cranberries; 25 grams flat leaf parsley; 4 tbsp natural yogurt

Prep: 15 minsCook: 35 mins

Prep

15 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-FreeNut-FreeEgg-Free

(0)

This is one of my go to weeknight dinners because it comes together in just 50 minutes from start to table. The cumin and lemon give the chicken such a lovely warm flavour, while the spiced rice with cranberries and leeks makes it feel special without any fuss. I love that lemon is packed with vitamin C to support immunity, and it's such a simple way to brighten up lean chicken breast. The whole meal is straightforward enough for a busy Tuesday but impressive enough to serve guests, and it won't break the bank either.

Ella x

Ingredients

Servings:

400 gramsessential british chicken mini breast fillets
1 tbspsunflower oil
1½ tspground cumin
2garlic cloves(crushed)
1lemon(zest and juice)
½tilda basmati & wild rice
1onion(finely sliced)
15 gramsunsalted butter
1leeks(leek, halved and sliced)
2carrots(grated)
1 tspground cinnamon
50 gramsdried cranberries
25 gramsflat leaf parsley(roughly chopped)
4 tbspnatural yogurt

Detail level

Instructions

1
Preheat the grill to high. Toss the chicken in a bowl with ½ tbsp oil, ½ tsp cumin, the garlic and the juice of ½ lemon; season and set aside. Put the rice in a large saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 20 minutes; drain.
2
Meanwhile, heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat. Add the onion and a pinch of salt; fry for 10 minutes, stirring, until just golden. Add the butter, leek and carrots and fry for another 3-4 minutes. Stir in the remaining 1 tsp cumin, the cinnamon and cranberries; fry for another 2-3 minutes. Stir through the drained rice and the remaining juice of ½ lemon; check the seasoning.
3
Arrange the chicken fillets in a foil-lined shallow baking tray and grill for 5-6 minutes on each side, until the juices run clear and there is no pink meat. Toss the parsley through the rice, then stir most of the lemon zest through the yogurt, with the remainder sprinkled on top. Serve the chicken with the rice and the lemon yogurt alongside.

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