- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 skinless chicken breast (about 180g), cut into strips
- 1 carrot (about 100g), cut into thin batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 cinnamon stick
- 1 strip lemon zest
- 125g basmati rice
- 2 heaped tbsp raisins or sultanas
- 250ml chicken stock
- 215g can chickpeas (drained weight 130g)
Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock – if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.