Fry the onion for a minute in a little oil in a medium saucepan, then add the chicken and season well. Stir until browned, then add the rice, fold it through, add the stock and bring to a simmer. Put a lid on the pan and cook for 8 minutes, then add the broad beans and cook for another 4 minutes. Stir through the dill and sprinkle over the almonds.
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Ingredients
- onion 1, finely sliced
- olive oil
- skinless chicken thigh fillets 2, sliced into strips
- basmati rice 100g
- chicken stock 250ml
- broad beans 100g (shelled weight), double podded if you like
- dill ½ bunch, chopped
- toasted flaked almonds 2 tbsp
Method
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Step 1
Fry the onion for a minute in a little oil in a medium saucepan, then add the chicken and season well. Stir until browned, then add the rice, fold it through, add the stock and bring to a simmer. Put a lid on the pan and cook for 8 minutes, then add the broad beans and cook for another 4 minutes. Stir through the dill and sprinkle over the almonds.
Nutritional Information
- Kcals 493
- Fat 12.2g
- Carbs 47.5g
- Fibre 5.9g
- Protein 45.4g
- Salt 0.6g
