- 3 (200g each) chicken breast fillets, trimmed
- 3 teaspoons cajun seasoning (see note)
- olive oil cooking spray
- 3 oranges
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 cups long-grain rice, rinsed
- 3 cups salt-reduced chicken stock
- 1/4 cup currants
- 1 cup frozen peas
- 2 tablespoons slivered almonds, toasted
- Coat both sides of chicken in cajun seasoning. Heat a large, non-stick frying pan oven medium heat. Spray both sides of chicken with oil. Cook chicken for 5 minutes each side or until cooked through. Remove to a plate. Cover and stand for 5 minutes.
- Meanwhile, grate rind from 2 oranges. Juice all 3 oranges. Spray a large saucepan with oil. Heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add rice and stir to coat. Add stock, orange rind and 1 cup orange juice. Increase heat to high. Bring to the boil.
- Reduce heat to low. Cover and simmer for 10 minutes. Stir in currants and peas. Remove from heat. Stand, covered, for 5 minutes or until rice has absorbed stock.
- Slice chicken. Add chicken and almonds to rice. Stir to combine. Season with pepper. Serve.
Super Food Ideas - June 2007 , Page 36Thanks Claire and Jenny. Great dish and I really had to share with all of my million and one readers out there :-D
Recipe by Claire Brookman and Jenny Fanshaw
Edited to add: if you are not huge on orange or the citrus taste in your cooking back off on the amount of orange zest and juice you use. It is quite strong but I think it balanced out the other flavours of the dish really well. Others on the taste site though noted that it was too overpowering for them, so I thought I would mention that.