Easy Middle Eastern Chicken & Rice Bake
with Semi-Dried Tomatoes & Garlic Aioli- Sulphites
- Milk
- Almond
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
One of our favourite ways to flavour rice is by topping it with juicy, garlicky chicken thigh. Complete with sweet and tangy chargrilled capsicum and our creamy pesto to bring everything together, you can't go wrong with this recipe.
Ingredients
1
tomato
1 bag
green beans
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 sachet
vegetable stock powder
1 packet
chicken thigh
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato and green beans, tossing, until just tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute.
• To the veggie pan, stir in basmati rice, semi-dried tomatoes, vegetable stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Bring to the boil, then remove from heat. • Transfer the veggie-rice mixture to a baking dish. Cover with foil, then bake for 20 minutes. • Remove from oven and set aside to rest for 10 minutes, covered. • When the rice is ready, stir through the butter.
Little cooks: Under adult supervision, help stir the butter through the rice. Be careful, the dish is hot!
• When the rice has 15 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through (no longer pink inside), 10-14 minutes (cook in batches if your pan is getting crowded). • In the last 2-3 minutes, add chermoula spice blend and a splash of water, turning chicken to coat.
• Slice garlic chicken. • Divide rice bake between bowls. Top with chicken. • Dollop with garlic aioli and sprinkle with slivered almonds to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling the aioli and sprinkling the almonds on top!
