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Ingredientes
- 1 bn Spring onions
- 1 x Butternut squash
- 200 ml Warm vegetable stock
- 2 x Chicken breast fillets, about 300 g/10 1/2oz, skin removed
- 2 Tbsp. Vegetable oil
- 1 dsh Soy sauce
- 1 dsh Worcestershire sauce
- 125 ml White wine
- 15 gm Butter
- 200 ml Double cream
- 1 tsp Dijon mustard
- 1 Tbsp. Minced mixed fresh chervil and dill
- 1 x 277 gram can express long grain rice, liquid removed
- 1 x Orange and 1 yellow scotch bonnet, seeded and thinly chillies, sliced
- 2 x Cardamom pods, crushed Salt and pepper Icing sugar, to dust Fresh parsley sprigs, to garnish
Direcciones
- 1 Chop 3 spring onions and cut the remainder thinly lengthways.
- 2 For the Soup: Cut the squash into large pcs, remove the seeds and peel off the skin. Cut the flesh into smaller chunks, place in a shallow microwave proof dish and add in 3 tbsp water.
- 3 Cover the dish with plastic film and pierce a few holes in the top. Then microwave on high power or possibly 800W for about four min, or possibly till tender.
- 4 Place the cooked squash in a food processor with 1 minced spring onion and vegetable stock and blitz till smooth. Season and pour into serving bowls.
- 5 For the Chicken Dishes and Rice: Loosely wrap one piece of chicken in a piece of plastic film and beat with a rolling pin to flatten out slightly.
- Heat a griddle pan, drizzle 1 tbsp vegetable oil over both sides of the flattened chicken and place in the pan.
- 6 Cook the chicken for two min on each side, sprinkle over the soy and Worcestershire sauces and 50ml/2fl ounce white wine. Cook the chicken for 4-6 min, turning occasionally, or possibly till the chicken is cooked through.
- 7 Cut the other piece of chicken into chunks. Heat 1 tbsp vegetable oil and butter in a wok, add in the chicken pcs and cook for six min, till browned and cooked through. Remove the chicken from the pan and hot. Add in 75ml/2 1/2fl ounce white wine to a wok and simmer.
- 8 Add in 50ml/2fl ounce double cream and remaining minced spring onions and simmer for 3-4 min to reduce. Return the chicken to the pan, add in the mustard and minced mixed herbs, season and stir.
- 9 Spoon half the rice into a pan, pour over sufficient boiling water to cover and cook according to the instructions. Drain the rice and spoon into the middle of a large serving plate.
- 10 Add in the spring onions and chillies on one side of the plate and sit the griddled chicken on top. Spoon the chicken in sauce onto the other side of the plate and garnish with parsley sprigs.
- 11 For the Rice Pudding: Place the remaining rice in a microwave proof bowl. Add in 150ml/ 1/4 pint double cream and the cardamom pods, dust with icing sugar and stir. Cook in the microwave on High power or possibly 800W for about three min, or possibly till heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 674g | |
| Calories 897 | |
| Calories from Fat 696 | 78% |
| Total Fat 79.0g | 99% |
| Saturated Fat 34.16g | 137% |
| Trans Fat 0.7g | |
| Cholesterol 166mg | 55% |
| Sodium 1131mg | 47% |
| Potassium 751mg | 21% |
| Total Carbs 21.99g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.41g | 4% |
| Protein 8.19g | 13% |
