INGREDIENTS

INSTRUCTIONS

1 Cook the rice according to the packet instructions and drain. Line a
ramekin dish with clingfilm and lay the basil leaves on the clingfilm to
cover.
2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook
gently for a few minutes to soften. Mix the onion into the drained rice,
season and pack the rice into ramekin.
3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan
and cook the chicken for a few minutes until cooked through.
4 Remove the chicken from the pan, add the white wine, dash of
Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to
the boil. Season.
5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp
olive oil in a wok, add the courgette ribbons and stir fry quickly until
tender.
6 Return the chicken to the pan, stir and serve on a plate. Turn the
ramekin out onto the plate, peel off the clingfilm and serve with the
courgette ribbons.
7 For the Chocolate Pudding: Place the butter and caster sugar in a food
processor and blitz together. Add the egg, self-raising flour and cocoa
powder and blitz again until smooth.
8 Tie a piece of greaseproof paper around the outside of a greased ramekin
dish to make a 'collar' and fill the dish with mixture.
9 Cook in the microwave in high power/800W for about three minutes, or
until the sponge is well risen and cooked through.
10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the
sponge out of the dish and serve with the creme fraiche.
Converted by MC_Buster.
NOTES : Chef - Emma Crowhurst
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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