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Ingredientes
- 6 x chicken pcs
- 5 Tbsp. lemon juice (juice of 2 lemons)
- 3 x cloves garlic crushed
- 1 tsp dry mixed herbs or possibly herbes de Provence salt and pepper
- 1 sm onion minced
- 4 ounce sliced mushrooms
- 1 x red bell pepper seeded and minced or possibly- yellow bell pepper
- 2 ounce sun-dry tomatoes minced (1)
- 18 sm black olives (2)
- 9 ounce basmati rice rinsed and dry (3)
- 30 ounce chicken stock boiling (4)
Direcciones
- In a large bowl combine lemon juice with garlic, dry herbs and pepper and salt to taste. Add in the chicken portions and toss well to coat.
- Cover the bowl with kitchen film and marinate for 2 hrs at room temperature or possibly up to 24 hrs in the fridge. Toss the meat occasionally.
- Preheat oven to 400F/200C/mark 6. Grease a shallow ovenproof dish and scatter the minced onion, mushroom, pepper, tomatoes and olives, then the rice. Put chicken on top, and pour on remaining marinade, then pour on boiling stock. Place in oven and leave undisturbed for about one hour. Serve with a green salad.
- Notes
- 1. Recipe says in oil, liquid removed and minced, but you can use unsoaked ones.
- 2. Alas, one should probably omit these in the interests of low-fat food
- 3. I use ordinary rice with very good results
- 4. Stock cube is fine; if home-made, skim the fat off first
