| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Jude3 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 400 |
g |
Boneless chicken; skinned and thinly |
|
|
; sliced |
| 1 |
|
Garlic clove; crushed |
| 1 1/2 |
c |
Long grain rice |
| 1 |
tb |
Grated lemon rind |
| 1 |
pk |
MAGGI Onion Soup Mix |
| 1 |
ts |
MAGGI Chicken Stock Powder |
| 3 |
c |
Boiling water |
| 2 |
tb |
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.
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