COOKING AND CULINARY
31/10/11 by Natasha M
Chicken, Rice and Veggies with Pomegranate Sauce - 20 min meal
Chicken, Rice and Veggies with Pomegranate Sauce - 20 min meal
2 chicken breasts
olive oil
pomegranate sauce Durra from the Lebanese shop
assorted veggies: 400g
ham 200g
white rice
***
Make some small checked cuts right on the surface of chicken breast. Preheat your frying pan with a bit of olive oil in it. Place the chicken breast checked side down on the pan. Cover the pan up and cook on high heat for 10 min. While the chicken is cooking get two cups of boiled water and one cup of white rice. Place both water and rice into the pot. Cover it up. Put your timer on for 12min. Cut the ham in small pieces (better to have some fat on for flavor but not too much) and cut the veggies and lemon with the skin on in small pieces: orange and purple carrots, green, red and yellow bell capsicum, red onion, half a lemon and tomatoes. When your chicken timer goes off - 10 min passed)open the lid of your frying pan, turn over the chicken breast on the other un-checked side, put the ham on the bottom ofthe pan and the veggies should go on the top of everything, close the lid for another 10 min. Do not open it up under any condition. Leave the heat on high. Your rice might be ready as the rice timer goes off. Switch the rice off and let it settle under the lid and on the same place where it was cooked for some 10 min. Prepare your plate. Get some fresh parsley from your garden, place some pomegranate sauce on the side of the plate and some spices that you like to have on your chicken. 10 min passed - the chicken timer goes off: So you should switch the gas under the chicken off. Your dinner is ready. Serve it nicely arranged and bon appetite! :o) Note: the lemon will get almost dissolved in the veggies - you can throw the lemon skin or you can eat it - it's up to you. The fresh lemon cooked in the veggies gives the dish that nice aroma and that unbelievable taste... yummmmm....
olive oil
pomegranate sauce Durra from the Lebanese shop
assorted veggies: 400g
ham 200g
white rice
***
Make some small checked cuts right on the surface of chicken breast. Preheat your frying pan with a bit of olive oil in it. Place the chicken breast checked side down on the pan. Cover the pan up and cook on high heat for 10 min. While the chicken is cooking get two cups of boiled water and one cup of white rice. Place both water and rice into the pot. Cover it up. Put your timer on for 12min. Cut the ham in small pieces (better to have some fat on for flavor but not too much) and cut the veggies and lemon with the skin on in small pieces: orange and purple carrots, green, red and yellow bell capsicum, red onion, half a lemon and tomatoes. When your chicken timer goes off - 10 min passed)open the lid of your frying pan, turn over the chicken breast on the other un-checked side, put the ham on the bottom ofthe pan and the veggies should go on the top of everything, close the lid for another 10 min. Do not open it up under any condition. Leave the heat on high. Your rice might be ready as the rice timer goes off. Switch the rice off and let it settle under the lid and on the same place where it was cooked for some 10 min. Prepare your plate. Get some fresh parsley from your garden, place some pomegranate sauce on the side of the plate and some spices that you like to have on your chicken. 10 min passed - the chicken timer goes off: So you should switch the gas under the chicken off. Your dinner is ready. Serve it nicely arranged and bon appetite! :o) Note: the lemon will get almost dissolved in the veggies - you can throw the lemon skin or you can eat it - it's up to you. The fresh lemon cooked in the veggies gives the dish that nice aroma and that unbelievable taste... yummmmm....
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