I love a meal that is fast and simple to make for a weeknight dinner and this recipe definitely fits the bill! It is great in the winter, because most of the ingredients people have on hand (no need to trek out in the cold) and it is both warming and satisfying which is a major plus when its cold out. I have a small cookbook obsession, and I really love recipes that come from “amateur” cooks who are not necessarily professionally trained chefs. I find the cooking more approachable on a day to day basis.
This recipe comes from a new cookbook I recently purchased “What Katie Ate Recipes and other Bits and Pieces” by Katie Quinn Davies. She has lovely recipes and beautiful pictures of the meals, which – lets be honest – is very important! I have been following her blog for years and am so excited to have her book which is prominently displayed in my apartment.
Lemon Chicken with Herbed Rice
1 cup all purpose flour, sifted
3 tablespoons smoked paprika
sea salt and ground pepper
2 free-range chicken breast fillets, cut into bite sized pieces
3 tablespoons butter, melted
green chile slices (garnish)
1/3 cup of soy sauce
3/4 cup lemon juice
1/2 cup italian salad dressing
finely grated zest of 1 lemon
2 large cloves of garlic, crushed
sea salt and freshly ground pepper
1 tablespoon olive oil
1 small onion, finely diced
2 cups basmati rice, rinsed under cold water and then drained
2 scallions, very thinly sliced
small handful of parsley, chopped
sea salt and ground pepper
Preheat oven to 425
To make the lemon sauce, combine all the ingredients plus a pinch of salt and pepper in a bowl and chill in the fridge while you cook (30 minutes).
Mix together flour, paprika, salt and pepper in a bowl. Toss the chicken in the seasoned mixture, then place the pieces in a shallow casserole dish. Brush each piece of chicken with the melted butter and then bake for 30 minutes. Turn the chicken pieces over and pour the chilled sauce evenly over the top, reduce the oven temperature to 200 and bake for another 30 minutes or until chicken is tender and cooked through.
In the meantime, to prepare the herbed rice simply heat olive oil in a medium saucepan over medium heat and add the onions and saute for about 5-7 minutes until soft. Add the rice and stir to coat. Cook for 1 minute stirring often then pour in enough boiling water to cover the rice by about 3/4 inch. Turn the heat down to very low, cover with a tight fitting lid and leave to cook for about 10-12 minutes (do not touch!) then turn off the heat and leave the pan to stand covered for about 10 minutes. Once cooked, fluff the rice with a fork and add he scallions and parsley, season generously with salt and pepper.
Then simply plate the rice and top with the chicken and their juices, scatter some chilis and it’s ready to eat!