Friday, 10 May 2013

Spiced Chicken with Rice & Crispy Red Onion

Soooo I might have swapped the curry powder for creole seasoning, and completely messed up the origins of this dish, aaand added balsamic zebra striped to the yogurt, turned out delicious! I had to add a little extra salt, pepper and soy as the rice turned out a bit too minty at first! So that's a little tip for anyone attempting to make this dish!

The creole seasoning I've used is a very handy spice mix that I've used several times since I came across it, and it's got a bit of a kick to it, which is not a bad thing! I used it for the first time when I made Lamb Souvlaki, and here it is again! You can find the recipe for it under the ingredients for the chicken recipe!

Spiced Chicken with Rice & Crispy Red Onion
(Serves 2, about 550 calories each)

PS I added the cinnamon stick on top just for show, do not think this should be eaten, hehe!

2 chicken breasts, about 150 g each
1 tbsp sunflower oil
2 ts creole seasoning (or you can use curry powder)
1 large or 2 small red onions, thinly sliced
100 g brown rice (I use the 10 minute one!)
1 cinnamon stick
1 tsp tumeric (or a pinch of saffron)
1 tbsp raisins
100 g frozen peas
1 tbsp soy sauce
1 tbsp mint and coriander mixed
1 tbsp flora light (or light butter)
Salt and pepper to taste
4 tbsp low/fat natural yogurt
Balsamic glaze for zebra yogurt! (optional)

For the creole seasoning:
(Makes one spice shaker's worth)

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

- Pre-heat the oven to about 180°C. Place the chicken breasts in a roasting tin and brush with 1 tablespoon of the oil. Then drizzle over the seasoning. Thinly slice the onion, toss in the rest of the oil and place either in the roasting tin with the chicken, or a separate oven tray. Place it in the oven for about 30 minutes.

- In the meantime, about halfway into the cooking time (if you're using the quick rice, otherwise you might want to start as soon as the chicken and onion go in), boil up rice with about 300 ml water. Five minutes in, add the spices, cinnamon and raisins, cover and simmer, stirring occasionally. After another five minutes, add the peas and a tablespoon of light butter.

- Right before the chicken is done (check to see that it's cooked through, very important!), Plate up the rice, dollop two tablespoons of yogurt on each plate, place the chicken next to it, and optionally give the yogurt some fancy zebra stripes for added fanciness and a tiny bit of extra flavour!

I hope you enjoy!

Original source:

- Jules

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