Chicken Pilaf With Lemon And Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jude3 | 4 | Servings | |
INGREDIENTS
| 2 | t | Oil |
| 400 | g | Boneless chicken, skinned |
| and thinly | ||
| sliced | ||
| 1 | Garlic clove, crushed | |
| 1 1/2 | c | Long grain rice |
| 1 | T | Grated lemon rind |
| 1 | MAGGI Onion Soup Mix | |
| 1 | t | MAGGI Chicken Stock Powder |
| 3 | c | Boiling water |
| 2 | T | Currants |
| 1/4 | c | Slivered almonds, toasted |
| 1/4 | c | Shredded fresh basil or |
| parsley | ||
| Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a large saucepan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside. Add the garlic, rice, lemon rind, soup mix, stock powder and water. Bring to the boil, stirring, then add the chicken. Cover the pan. Cook over a very low heat for 15-17 minutes or until the rice is tender and the liquid is absorbed. Stir in the currants, almonds and basil. Season with black pepper and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 66
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 316.3mg
Potassium: 339.5mg
Carbohydrates: 25g
Fiber: 3.3g
Sugar: 4g
Protein: 6.7g