0:30 Prep | 4 Servings | Capable cooks
Finish off the week with some fantastically fragrant Middle-Eastern fare. This dish surprises with zesty lemon, punchy spices and sweet currants.
625ml (2 1/2 cups) boiling water
2 Massel chicken style stock cubes
60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced
250g (1 1/4 cups) white long-grain rice
60g (1/4 cup) red lentils
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 lemon, zested
500g chicken thigh fillets, trimmed, cut crossways into thirds
2 tablespoons currants
1 cup fresh continental parsley leaves
Combine water and stock cubes in a heatproof jug. Stir until cubes dissolve.
Heat 2 tablespoons of the oil in a saucepan over medium-high heat. Cook the onion, covered, stirring often, for 3 minutes or until soft. Uncover. Stir for 4 minutes or until the onion starts to brown. Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute or until aromatic. Add 560ml (21/4 cups) of the stock. Bring to boil. Cover. Reduce heat to low. Cook for 12 minutes. Set aside, covered, for 8-10 minutes. Use a fork to separate the grains.
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. Season. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Stir in the currants and remaining stock. Reduce heat to low. Cover and cook for 5-7 minutes or until chicken is cooked through.
Divide the rice mixture and chicken among bowls. Top with parsley and remaining lemon zest.