Moroccan Chicken and Turmeric Rice
Time
20
min
Difficulty
Easy
Serves
2
Ingredients:
- 1 Tegel Free Range Moroccan Spiced Chicken Steaks 2pc
- ¼ cup almonds, chopped
- 1 small onion, sliced
- 1 clove garlic, crushed
- 1 teaspoon turmeric
- 1 pack microwave basmati rice
- 1 lemon, juiced
- ¼ cup mint leaves
- To serve
- Yoghurt, to serve
- Chilli oil, to serve
Method:
- Heat a knob of butter in a fry pan over medium heat. Toast almonds until golden and fragrant, about 3-5 minutes. Transfer to a bowl and set aside. Reserve the pan.
- Sauté onions garlic and turmeric, until soft and translucent.
- Meanwhile microwave the rice as per packet instructions. Add the cooked rice to the pan with onion, garlic and turmeric. Fry on a low heat for 3-5 minutes to get fragrant. Transfer onto two serving plates.
- Cook Moroccan Chicken as per packet instructions. Leave to rest before slicing.
- Serve the chicken evenly on top of the turmeric rice and sprinkle over the toasted almonds, mint leaves and squeeze of lemon.
- To serve, add a dollop of yoghurt and a drizzle of chilli oil.
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