I love love love love love this! Its pretty easy to make and tastes really good. Chicken, red rice and tomatoes then add some herbs, cook slowly and you get a wonderful dish which is balanced and delicious as well.
If you haven’t tried red rice then give it a whirl. Its lovely and nutty and takes less time to cook than brown rice. It also has a low GI rating.
75g (2 1/2oz) red rice
juice 1 lemon
4 small chicken thigh fillets
1-2 tablespoons dried oregano
Freshly ground black pepper
2 tablespoons of Lucy Bee’s coconut oil (or if you don’t have, use olive oil)
1 small onion
2 garlic cloves
4 teaspoons freshly grated ginger
1 glug of white wine (for the dish, not for you!)
300ml (1/2 pint) chicken or vegetable stock cube
4 medium size tomatoes cut into 1/4′s or a packet of cherry tomatoes on the vine.
Fresh sprigs of marjoram or coriander
Put the red rice in a saucepan and cover with cold water to soak whilst you prepare the chicken.
Lay the chicken thighs out flat and make some superficial criss crosses on the meat (like a lattice) – then rub 1/2 the lemon juice in, sprinkle 1/2 the oregano and season with pepper
Turn the thighs over and repeat on the other side with the criss cross, lemon and oregano. Now leave them to marinade for at least 15 minutes but a couple of hours would be better.
Heat a tablespoon of oil in a frying pan and add the onion and cook over a low heat. Add the ginger and heat gently for a few seconds. Add the chicken pieces (and more coconut oil if you need) and gently brown the chicken on both sides. Pour in the white wine and let it bubble, then add the stock, the drained rice and the coriander seeds. Bring to the boil and turn the heat down and cover. Simmer gently for 30-35 minutes until the rice is plump and soft.
About 15 minutes before the end of the cooking time, put your tomatoes into a preheated oven 180degrees/350 farenheit/gas mark 4 in a small baking dish. Drizzle with coconut oil and season with black pepper. Roast for 10-15 minutes.
Serve the chicken with the tomatoes placed on the top.