recipes
Sour Cream Chicken with orange and sage rice
2021-02-06
Ingredients
- 400g chicken breast
- 1 tbsp. smoked paprika
- Salt and pepper to season
- 1 onion, finely chopped
- 3 gloves garlic, chopped
- 1 knob butter
- 2 bay leaves
- 1tsp mixed spice
- ½ glass white wine
- 1 vegetable stock cube (Knorr)
- 6 leaves fresh sage, chopped
- 100g parboiled rice (Eurico)
- 1 orange
- 60ml fresh cream (Elmlea)
- 3 tbsp. crushed walnuts
- fresh herbs or rocket leaves to garnish
Method
Sprinkle the chicken with paprika, salt and pepper and grill in a hot pan with 1 tsp olive oil. Transfer onto an oven tray and finish of cooking in the oven at 200°C for 8-10 minutes. Splash in the wine to evaporate, followed by the stock cube, sage leaves and 2 cups of boiling water. Mix well, bring to the boil then cook on a low simmer until the rice in cooked through. When ready, mix in the orange juice and zest. Meanwhile, whisk the lemon juice and chopped coriander with the fresh cream to thicken. To serve, spoon the cooked rice into deep bowls and serve the chicken on top drizzled with the sour cream, crushed walnuts and garnished with rocket leaves or fresh herbs.
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