Ingredients
• 8 (about 1kg) chicken thigh fillets, excess fat trimmed
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 long fresh red chilli (optional), finely chopped
• 3 garlic cloves, crushed
• 2 tbs olive oil
• 1 lemon, rind finely grated, juiced
• 1 red onion, finely chopped
• 300g (1 1/2 cups) basmati rice
• 750ml (3 cups) water
• 280g btl mixed chargrilled capsicum, drained, coarsely chopped
• 150g (1 cup) frozen baby peas
• 60g (1/3 cup) roasted almonds, coarsely chopped
• 1/4 cup chopped fresh coriander
• 1 tbs honey
Method
1. Combine the chicken, paprika, cumin, chilli, two-thirds of the garlic, 2 tsp oil and one-third of the lemon juice in a bowl. Season.
2. Heat 1 tbs of the remaining oil in a saucepan over medium heat. Add the onion and remaining garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice and water. Bring to the boil, stirring occasionally. Reduce heat to low. Cover. Cook for 12 minutes or until rice is tender. Remove from heat. Top with capsicum and peas. Set aside, covered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
4. Serve chicken with rice.
