Lemon and Garlic Chicken Rice.
Cook time: 30 mins | Prep time: 15 mins + 10 minutes resting | Serves: 4-6
Ingredients.
8 chicken tenderloins
250 ml plain yoghurt
2 small lemons, zested and juiced
1 leek, thinly sliced
5 shallots, thinly sliced
1 cup basmati rice, rinsed well. At least four times.
300 ml chicken broth
6 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
micro herbs to garnish
Method.
1. Place the chicken tenderloins in a large tray with the yoghurt, lemon zest, lemon juice and garlic. Toss to coat well, cover and set aside to marinate for 10 minutes on kitchen bench.
2. Preheat the oven to 180°C. Add the rice, shallots, leek and stir through making sure the chicken tenderloins sit on top. Pour over the chicken broth.
3. Cover the tray tightly with foil. Bake for 20 minutes, then remove the foil and bake for a further 10 minutes. Rest for 5 minutes before serving with extra olive oil, micro herbs, salt and pepper.
