Spiced Chicken With Rice & Crisp Red Onions
Tender curry-spiced chicken, savory caramelized red onions, and fragrant basmati rice come together in this delightful dish. The aromatic blend of flavors creates a satisfying and comforting meal that is perfect for a cozy dinner at home. Serve with a dollop of cooling mint and coriander yogurt on the side for a refreshing contrast to the warm, spiced elements of the dish.
— Constant Cookbook
Ingredients
- 2 boneless skinless chicken breasts, about 140g/5oz each
- 1 tbsp sunflower oil
- 2 tsp curry powder
- 1 large red onion , thinly sliced
- 100g basmati rice
- 1 cinnamon stick
- pinch saffron
- 1 tbsp raisins
- 85g frozen peas
- 1 tbsp chopped mint and coriander
- 4 rounded tbsp low-fat natural yogurt
Instructions
- Heat oven to 190C/fan 170C/gas 5. Brush the chicken with 1 tsp oil, then sprinkle with curry powder. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.
- Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions. Stir the herbs into the yogurt and season, if you like, before serving on the side.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 495 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.39 milligram of sodium
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