Lemon Chicken is the perfect topping for your rice. What’s more, it’s a no-fuss dish that is perfect for family lunch.
Lemon Chicken Rice
4 Chicken leg portions
1 Medium onion, peeled and chopped
1-2 Garlic cloves, peeled and crushed
1 Lemon, sliced
1 oz Butter
8 oz Long-grain white rice
1 pint Chicken stock
1 tablespoon Curry powder
2 tablespoon Sunflower oil
2 tablespoon Flaked, toasted almonds
Sprigs of fresh coriander, to garnish
Salt and freshly ground black pepper
Preheat the oven to 350°F/Gas Mark 4, about 10 minutes before required. Heat the oil in a large frying pan, add the chicken legs and cook, turning, until sealed and golden all over. Using a slotted spoon, remove from the pan and reserve.
Add the onion and garlic to the oil remaining in the frying pan and cook for 5-7 minutes, or until just beginning to brown. Sprinkle in the curry powder and cook, stirring, for a further 1 minute. Return the chicken to the pan and stir well, then remove from the heat.
Melt the butter in a large heavy-based saucepan. Add the rice and cook, stirring, to ensure that all the grains are coated in the melted butter, then remove from the heat.
Stir the lemon slices into the chicken mixture, then spoon the mixture onto the rice and pour over the stock. Season to taste with salt and pepper.
Cover with a tight fitting lid and cook in the preheated oven for 45 minutes, or until the rice is tender and the chicken is cooked thoroughly. Serve sprinkled with the toasted flaked almonds and sprigs of coriander.