Serves: 2-3

Time: It’s a quick one… 35 mins (and you’re only cooking for half the time!)

Ingredients

Chicken

• 3 Chicken breasts
• 1 Lime (juice and zest)
• 1 generous handful of Coriander
• 4 Garlic cloves
• ½ tsp of Cayenne pepper powder
• Salt
• Pepper
• Olive oil

Rice (you will probably have leftovers)

• ¾ mug of Rice
• 1 ¼ mug of Boiling water
• ½ Onion
• Veg of your choice (I have used 1 x yellow pepper and 100g beans)
• 1 tbsp of Whole (preferably roasted) cumin
• 1 tsp of ground Coriander and Cumin
• ½ tsp of Turmeric (optional)
• 1 x Cinnamon stick
• 4 x Cloves
• 3 x Cardamom
• Salt

Method

1. First things first, pop your rice into a bowl. Rinse a couple of times with warm water, then fill with lukewarm water so the water is just covering the rice
2. In another bowl, pour in a generous splash of olive oil, grate the zest of the lime and squeeze the juice in, peel then crush in the garlic cloves, add the cayenne pepper and then the salt and pepper. Finally chop and add the coriander to the bowl
3. Mix the contents of the bowl with a fork and put to one side
4. Cut any fat off the chicken breasts and then cut them into three (smaller pieces reduces cooking time, if you are keeping them whole add about 5 mins onto the cooking time)
5. Place the chicken breasts on a plate and pour over all the marinade in the bowl. Prick the chicken lightly with your fork and turn in the marinade
6. Cover the plate with cling film and pop in the fridge
7. Set the oven to 200˚C and leave to warm up
8. Cut your vegetables while the oven warms up
9. Put foil on a tray, take the chicken out the fridge (leave for longer if you have time) and place on the tray. Pour over any excess marinade
10. Place in the oven and set the timer for 20 mins (more if you left the pieces large)
11. Put the water on to boil
12. Heat up a saucepan on a high heat, then turn down to medium once warm. Add olive oil and then your vegetables, then the whole and ground spices
13. Cook for a few mins until the veg are soft, then turn the heat to very low and add the rice (drained), boiling water, salt, cinnamon stick, cardamom and cloves. The boiling water should be about 1.5cm above the rice
14. Cover the saucepan with a lid and leave it to cook for 10 mins or until all the water has been absorbed (if the lid starts shaking, then turn the heat down)
15. Once the chicken is ready, serve up and enjoy!

From the pictures you can see I have this dish with coleslaw on the side (recipe here) or salad and a yellow pepper and chipotle relish… Basically whatever you fancy!