Spicy Golden Chicken Breasts with Spicy Rice

You will need:-

A white onion, sliced
Some sliced mushrooms
Olive oil and butter

A pinch of saffron
A chicken breast for each person, preferably with skin to make it crispy
Mixed Mediterranean herbs or oregano
A handful of chopped coriander (cilantro)
A pinch of sea salt….Pink Himalayan if you have it
Ground black pepper
Lemon juice and wine

Melt the butter and olive oil in a frying pan then fry the onions and mushrooms. Add the chicken, mixed herbs, seasoning, lemon juice and a splash of wine. Simmer for 25 minutes to half an hour, until the chicken is cooked through. Sprinkle on the coriander and serve with the spicy rice.

Spicy Rice

You will need:-

Butter and olive oil
Half an onion, sliced
Salt and pepper
Chopped Kenyan Chillies
Diced carrots (2 carrots)
A few sliced mushrooms
Basmati rice
Water to cook

Fry the onion in the butter and olive oil Then add the carrots as they take longest to cook, followed by the chillies and mushrooms. Take add the salt and pepper. Take a cup of basmari rice and stir gently into the mix, taking care not to break the grains. Once the rice is coated in oil, add a cup and a third of water. Bring to the boil and then cook on a very low heat (preferably using a heat diffuser) for about 25 minutes with no peaking. Don’t forget a tight fitting lid. Personally I like to put a tea towel between the pan and the lid to seal in the steam.

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